Pair with Danzante Chianti

SERVES 6

INGREDIENTS

2 tbsp. olive oil
1/2 lb. Spicy Italian sausage, cut into 1/4-inch slices
1 medium onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
1 1/2 cups long grain rice
2 cups chicken stock
1 14 1/2-oz. can crushed tomatoes
1 tbsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 lb. rock shrimp
1/2 lb. firm flesh fish such as sea bass, cut into 2-inch cubes
1/2 lb. scallops, quartered
Juice of 1/2 lemon
3 garlic cloves, chopped
Salt and freshly ground pepper

DIRECTIONS

Heat the olive oil in a large skillet with high sides over medium-high heat.
Add sausage and cook until crispy and browned, about 5 minutes. Add onion, pepper, and celery and cook until the onion is soft, about 5 minutes. Add rice and cook until it absorbs the oil, about 2 minutes. Add stock, tomatoes, basil, and oregano.
Cover and cook until rice is tender, about 20 minutes.
Remove from heat.
Heat a non-stick skillet over medium-high heat. Add shrimp, sea bass, scallops, lemon juice, and garlic. Cook until shrimp begins to turn opaque. Add lemon juice, salt and pepper to taste then cook 1 minute.

Add to rice mixture and let sit 5- 7 minutes before serving.