Preheat oven to 180°C.
Clean the squid and reserve the tubes for garnish and wings and tentacles for braising.
Sauté wings and tentacles in olive oil in a heavy-bottomed pan for 2 minutes before chopping into small dice.
Cook shallots, fennel, and garlic, then add chopped squid, spices, tomato purée, and white wine.
Reduce wine by half, add fish stock and bouquet garni, and braise in oven for 2 hours until tender.
Blanch chopped potatoes in vinegar water for 3 minutes.
Cook onion and garlic in oil, add potatoes, rice flour, and white wine, then cook until dry.
Gradually stir in chicken stock and cook for 8 minutes until the potato is tender.
Sauté mushrooms in butter in a separate frying pan.
Combine the cooked potato risotto with the braised squid, Parmesan, mushrooms, butter, dill, and chives.
Sauté the squid tubes in oil with parsley and garlic in a hot pan.
Serve the risotto in a bowl garnished with the sautéed squid tubes and sea purslane leaves.