Bring chicken broth or clam juice to a simmer in a medium saucepan. In a large saucepan or a pot, heat olive oil over medium heat and cook chopped onion until translucent. Add arborio rice and stir to coat. Add dry white wine and cook until absorbed. Stir in broth. Add small chunks of octopus and peeled shrimps. Cook until the rice is al dente and the broth is absorbed. Stir in lemon juice and finely chopped Italian parsley. Sprinkle grated parmigiano reggiano over top.
White wine sangria:
In a pitcher, pour in moscato and add canned lychees and thin slices of green apple.