A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes
Prepare the clams. Wash them well and discard any that have broken shells or that don’t close tightly when you tap them.
Heat the oil in a pan and fry the onion for around 5 minutes, until softened. Add the garlic and cook for 1 minute.
Add the rice and cook for around 1-2 minutes until translucent and coated in the oil.
Add the wine, stir continuously and simmer until it’s been completely absorbed. Add a ladleful of stock and simmer, stirring continously, until all the liquid has been absorbed. Continue to add the stock in this way.
When the rice still has a little bite left in it, add the clams and octopus, and cover until the octopus is cooked and the clams have opened – discard any that don’t open.
Add the spinach and fold through. Check the seasoning and serve garnished with the lemon zest and parsley.