Ingredients
1 onion chopped fine
2 tablespoons unsalted butter
3 tablespoons olive oil
1 cup long grain rice
1 small green bell pepper chopped fine
1 small red pepper chopped fine
3 garlic cloves minced
1/4 cup firmly chopped fresh basil leaves
a pinch of saffron threads crumbled
1 to 1 1/2 cups chicken stock or canned chicken broth
1 pound large shrimp (about 16) shelled and deveined
1 cup shelled small fresh peas or frozen thawed
lemon wedges for garnish
1 package kielbasa
Preparation
In a large skillet add kielbasa cook the onion in the butter and the oil over moderately low heat stirring until it is softened add the rice cook the mixture, stirring for 3 mintues and add the bell pepper the garlic the basil the saffron ans 1 cup of stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp the peas and the remaining 1/2 cup of stock if all the liquid is absorbed and simmer the mixture covered for 8 to 10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges
