Simmer broth and water in a large pot. In another large pot, saute onion in heated oil over medium heat for about 4 minutes. Add seafood and garlic, cooking for additional minute. Add rice, stirring, cooking an additional 3 minutes. Stir in the white wine and tomatoes. Add one ladel of the broth and water mixture. Stir until absorbed. Repeat adding broth mixture until there is none left. Add parsley and pepper to taste. Cook an additional 20 minutes, until rice is creamy but firm. Serve immediately. Serves 6.