Directions

1. In large heavy skillet, sauté onion in butter and oil over Medium-Low heat until the onion is softened. Add the rice, and cook it, stirring it, for 3 minutes.

2. Add the green pepper, red pepper, garlic, saffron, and1 cup of the broth. Bring the mixture to a boil, on Medium-High (375 degrees) stirring it. Lower heat to Medium-Low (175 degrees) cover pan and let simmer for 5 minutes, after 5 minutes add the clams and or the mussels, cover and simmer for another 5 minutes.

3. Add, but do not stir in shrimp, peas and if all the liquid has been absorbed, add remaining ½ cup of broth. Cover and simmer for 8-10 minutes or until the shrimp are pink and just firm and the rice is tender.