In a large skillet add 3 tbsp olive oil and minced garlic.
Cook a little until fragrant and add calamari.
Fry for to 2 minutes, remove from heat and add 3/4 shrimp, salt and pepper - set aside.
In a pan add 3 tbsp olive oil, bacon fat and chopped onion.
Cook until onion is translucent. Add remaining shrimp, shrimp stock cube, rice, wine and stir.
When wine reduces, pour 1 cup boiling water and stir. Keep on stirring and adding water until rice is al dente (around 15 to 20 minutes).
When rice is al dente, add calamari and shrimp to rice.
In the same skillet you used for calamari and shrimp, add 3 tbsp olive oil and cook zucchini until golden brown.
Add zucchini to the risoto, gently stir and serve with parmesan cheese.
Notes
Note 1: This recipe calls for shrimp bouillon cube, but you can use any seafood bouillon cube or concentrated seafood stock. If using concentrated seafood stock, dilute it with double the amount of water suggested by package instructions so you have around 5 cups of stock. Instead of using water in the recipe, use this stock.This also applies if you use regular shrimp or seafood stock. Use 2.5 cups of stock and 2.5 cups of water in the recipe.You can also use vegetable stock in place of shrimp/seafood stock.Note 2: Bacon fat is that fat we get from bacon when we cook it. Instead of discarding, we store it in an air tight container to be used in some recipes. But if you don't have bacon fat, you can cook a large strip of bacon before starting the recipe, snack on the crispy bacon and leave its fat in the pan!