Grind the Byzantine spice mix ingredients into a fine powder.
Boil 2.25 litres of water with vegetables and herbs for 20 minutes.
Add fish bones, simmer for 20 minutes, then strain and reduce to 1.25 litres.
Fry garlic and prawn heads in oil, add tomato purée and 300ml water, then cook for 10 minutes.
Strain the prawn stock while pressing the shells to extract flavour.
Sauté shallots and garlic in oil, then toast the rice for 2 minutes.
Stir in the spice mix and white wine, allowing the liquid to evaporate.
Gradually add fish stock, stirring until absorbed over 16-18 minutes.
Add the mussels and 150ml of prawn stock to the rice.
Flash-fry red mullet, squid, and shrimps in a separate pan for 2-3 minutes.
Stir the fried seafood, remaining stock, butter, crab, and parsley into the risotto.