In a large pot heat olive oil over medium heat. Add onions, cook for 2 min. Add garlic, cook for another min. Add red wine, lower heat, cook 5 min or until wine is reduced. Add tomatoes, thyme, bay leaf, pepper flakes, and s&p to taste. Cook for 10 min, stirring occasionally.
After 10 min, add the orzo to the tomato mixture. Stir ocasionally.
While orzo is cooking, in a large pan, heat butter and olive oil over medium-high heat. Add garlic, cook for 1 min. Add shrimp, cook for another min. Add squid, cook for 5 min, stirring occasionally. Remove from heat.
When orzo is a little undercooked, and the tomato mixture is thick, add mussels. Stick mussels into the mixture vertically, with the opening end up. Mussels should be at least half submerged in the mixture. Put on the lid and steam for 3-5 min, or until most of the mussels have opened. Add in shrimp and squid, stir to combine.
Serve hot, topped with fresh chopped parsley.