Ingredients

1 tbsp Contadina® Tomato Paste

1 (14.5 oz) can Contadina® Italian-style Stewed Tomatoes

1 lb cod filet, cut in 1-inch chunks

2 1/2 cups water

2 cups reduced-sodium chicken broth

1/2 lb medium or large shrimp, shelled

1/2 lb (calamari) with tentacles, bodies cut into 1 inch pieces

5 tbsp butter

1/2 cup finely chopped shallots

3 cloves garlic, thinly sliced

1 1/2 cup Arborio rice

1/2 cup dry white wine

3 tbsp olive oil

2 tbsp grated lemon zest

Preparation

  1. Combine water, chicken broth, and tomato paste in a saucepan and bring to a simmer. Keep warm over low heat.
  2. Season cod, shrimp, and calamari (if using) with cracked black pepper and reserve.
  3. Heat 3 Tbs. butter in a large saucepan over medium heat. Add shallots and sauté until just beginning to soften, about 8 minutes.
  4. Add sliced garlic and sauté 30 seconds.
  5. Add rice and stir until are coated with oil and grains turn opaque.
  6. Add wine and stir until liquid is absorbed, about 2 minutes.
  7. Add tomatoes and cook another 3 minutes.
  8. Add just enough broth mixture to cover rice by 1-inch. Stir and return to a boil.
  9. Reduce heat to a heavy simmer, stirring occasionally to prevent sticking.
  10. Continue adding stock as the liquid is absorbed.
  11. After 15 minutes, heat olive oil in a large skillet and add cod, shrimp, and calamari, stirring, until the calamari is opaque, about 5 minutes.
  12. Rice will be done after about 25 minutes. It is ready when the grains are soft but still slightly firm in the center. Begin checking at 20 minutes.
  13. When rice is ready, gently stir in seafood mixture and cook an additional 2 minutes. Stir in remaining 2 Tbs. butter and serve in large soup plates.
  14. Sprinkle each plate with lemon zest before serving.