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Fish


3 cups of Calrose rice (or, other short, medium grain rice)
1 -15 ounce can of Contadina Garlic & Onion Tomato Sauce
� cup of Contadina Tomato Paste
2 � cups of chicken stock
1 cup of clam juice (bottled)
� lb. of pancetta (cubed)
� lb of large shrimp (cleaned)
� lb. of sea scallops
� lb. of mussels (scrubbed and debearded)
� lb. of red snapper (or, other white fish)
1 cup of yellow onion (diced)
1 cup of Sicilian olives (pitted)
2 Tbsp. of olive oil
� cup of Italian parsley (chopped, plus more for garnish)
1 lemon (sliced for garnish)
� tsp of both sea salt & cracked black pepper

1.) Cube the Pancetta, and crisp in a large cast iron, Dutch oven on medium-high heat with the olive oil. Remove crisped pancetta and set aside on a paper towel-lined plate.


2.) In same pot, add the chopped onion, and saut� until almost translucent on medium-low heat (about 5 minutes).
3.) Add the rice and toss to thoroughly combine. Turn heat up to high.
4.) Add the chicken stock, clam juice, Contadina Tomato Paste, Contadina Garlic & Onion Tomato Sauce, chopped parsley, and stir to thoroughly combine all ingredients. Bring mixture to a boil.
5.) Once mixture comes to a boil, turn heat down to low, and allow simmer for about 20-25 minutes.
6.) The last 12 minutes before rice is finished cooking, add the shrimp, scallops, mussels, and red snapper to the top of the rice (there will still be visible cooking liquid).
7.) Sear some lemon wedges in a very hot cast iron pan (for garnish)
8.) When rice is finished and seafood is cooked through, fluff with a fork and transfer to a large, shallow serving dish and add crisped pancetta, olives, and seared lemon wedges. Garnish with additional Italian parlsey.

Unrated