In a pot, heat 2 tbsp. olive oil and sauté the shrimps for 2-3 minutes, sprinkled with salt and pepper to taste. Transfer the shrimp to a plate.
In the same pot, add 2 tbsp. olive oil and saute the calamari for 3-4 minutes, adding salt and pepper to taste. Transfer the calamari to the plate with the shrimp.
Add another 2 tbsp. olive oil and sauté the onion for 2-3 minutes. Continue with the garlic and tomato paste and saute for 1 minute.
Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes. Once it comes to a boil, lower the heat and simmer for 10 minutes.
Preheat the oven to 180°C. Pour the sauce into a pan and add the MISKO Risoni Large, stirring so it occupies the bottom of the pan.
Add the water, cover with aluminum foil and cook for 20-25 minutes, until the risoni has absorbed most of the liquids.
Take the pan out of the oven, remove the aluminum foil and add the calamari, shrimp, mussels and the parsley, gently mixing everything together.
Put it back in the oven for 6-7 minutes. Allow the food to rest for 10 minutes and then serve.