• 1 1/2 cups brown basmati rice
• 4 tablespoons extra-virgin olive oil
• 1 large Spanish onion , coarsely chopped
• 1 to 2 tablespoons chopped garlic (about 12 small cloves)
• 1/4 cup tomato paste
• 1 teaspoon smoked Spanish paprika
• 1/2 cup dry white wine or vermouth
• 2 3/4 cups reduced-sodium chicken broth
• 1 teaspoon salt
• Freshly ground pepper
• 2 pounds skinless halibut steaks or 1 (2-pound) halibut fillet , cut into 6 pieces
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup roasted red pepper , cut into strips
• 2 tablespoons chopped parsley (optional)

Place rice in a colander and rinse well under cold running water; set aside to drain. Heat 2 tablespoons olive oil in large heavy casserole or Dutch oven set over medium heat. Add onions and cook until softened, 5 minutes. Stir in garlic and cook 1 minute. Stir in tomato paste and cook about 2 minutes, stirring frequently.

Stir in rice and paprika; cook 30 seconds. Add wine, 2 1/2 cups chicken broth, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to simmer, reduce heat to low, cover and cook until rice is almost tender, about 35 minutes.

Meanwhile, season fish with remaining 1/4 teaspoon salt and a pinch of pepper. Heat remaining 2 tablespoons oil in a large nonstick skillet set over medium-high heat. Add fish and cook until golden on one side, about 4 minutes; turn fish and remove from heat.

Stir peas and corn into rice; cook, covered, about 5 minutes. Add remaining 1/4 cup broth to rice mixture. Arrange fish, browned side up, on top of rice; scatter with peppers. Cover and cook until fish is opaque in center and flakes with a fork, 7 to 9 minutes. Garnish with chopped parsley before serving.