Heat the stock, or the stock cube in water in a large pot on the stove until it is simmering.

While the stock is heating, finely chop the onion, and mince the garlic. If the seafood is frozen, thaw it by placing it in a colander and running cold water over it.

Heat the olive oil in a different large, heavy-based pot.  Saute the onion and garlic until the onion becomes translucent.

Add the rice and stir until it browns slightly.

Add the white wine and let it boil off.

Pour in enough heated stock to cover the rice mixture,  and put the timer on for 13 minutes.

Add  the salt and stir in.

As the rice is cooking, watch the level of the water.  As it goes down, add stock from the simmering pot, one ladle-full (or cupful) at a time. Stir the rice often.

After 6 minutes of cooking, add the peas, and tomato puree and seafood (if it is uncooked).

As the time gets to around 10 minutes, add precooked seafood. Start tasting the rice to see how done it is. The type of rice you have may vary the cooking times. If it's close to being cooked, don't add any more stock and let the water in the rice boil off, stirring frequently.

Serve while hot with optional white pepper.