3 tablespoons of butter
1/2 cup of finely chopped onion
3 cloves of minced garlic
250g of smoked sausage, cut into 1cm pieces
1 cup of rice
2 medium-sized potatoes, peeled and cut into 1cm cubes
4 cups of chicken broth
1/2 cup of dry white wine
120g of canned red pepper, chopped with its liquid
1/2 teaspoon of ground turmeric
Red pepper flakes to taste
250g of large shrimp, cleaned
3 tablespoons of butter
1/2 cup of finely chopped onion
3 cloves of minced garlic
250g of smoked sausage, cut into 1cm pieces
1 cup of rice
2 medium-sized potatoes, peeled and cut into 1cm cubes
4 cups of chicken broth
1/2 cup of dry white wine
120g of canned red pepper, chopped with its liquid
1/2 teaspoon of ground turmeric
Red pepper flakes to taste
250g of large shrimp, cleaned
In a large skillet, melt the butter, add the onion and garlic, and cook until softened
Add the sausage and cook until browned
Combine the rice, potatoes, chicken broth, white wine, red pepper with its liquid, and turmeric
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the liquid is absorbed and the rice and potatoes are tender
Add the shrimp and cook for an additional 4 minutes
Remove from heat, add the cilantro, and stir
Serve immediately, garnishing with fresh cilantro leaves
Serve 4 portions.
