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 bell pepper, chopped fine
3 garlic cloves, minced
1/4 cup firmly packed chopped fresh basil leaves
a pinch of saffron threads
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
Preparation
In a large skillet, preferably cast-iron cook the onion in the butter and oil over moderately low heat, stirring until it is softened. Add the rice cook the mixture stirring for 3 minutes and add the bell peppers, the garlic, basil, and saffron and 1 cup of the 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 stock if all the liquid is absorbed and simmer the mixture covered for 8-10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges.
