Arroz De Marisco

• 1 (450 g) canned tomatoes (chopped or fresh tomatoes)
• 5 5 cups vegetable broth or 5 cups water
• 4 tablespoons olive oil
• 1 teaspoon salsa verde (optional)
• 1 onion (large, chopped)
• 4 garlic cloves (chopped)
• 500 g seafood (1 pound, mixture of prawns, mussels, small calamari, crab)
• 2 cups rice (as for risotto such as arborio, vialone..)
• 1/2 cup dry white wine
• 250 g fish fillets (1/2 pound in 1 inch cubes)
• chili (optional)
• pepper (optional)
• salt
• parsley (or cilantro to taste)

1. In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
2. In another big pot fry onion and garlic with the oil until transparent.
3. Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
4. Add wine and hot tomatoes-mix.
5. Add fish cubes stir once.
6. Arrange mussels on it.
7. Let it cook for about 16-18 minutes but don't overcook it.
8. During cooking if necessary add water and season with chili, salt and pepper.
9. It should be slightly "al dente" and still enough liquid.
10. Sprinkle with the parsley or cilantro and serve.

tomatoes, vegetable broth, olive oil, salsa verde, onion, garlic, seafood, rice, white wine, fish, chili, pepper, salt, parsley

Taken from www.food.com/recipe/arroz-de-marisco-449390 (may not work)