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- ¼ cup olive oil
- 2 onions, chopped
- 2 red bell peppers, cored, seeded, and chopped
- 4 cloves garlic, minced
- 5 cups chicken broth
- 2 cups white basmati rice
- ½ teaspoon saffron threads, crushed
- ¼ teaspoon red pepper flakes, crushed
- 1 Tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound large (31 – 40 per lb.) raw shrimp, peeled, deveined, and tails removed
- 1/3 cup anise-flavored liquor such as Pernod or Sambuca
- 1 pound kielbasa, sliced on the bias ¼” thick
- 12 ounces frozen peas, thawed
- 1 teaspoon minced fresh parsley
- 2 lemons cut into wedges, for serving
View Full Recipe at Culinary Hill
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