A delightful one-pot meal combining shrimp, sausage, and saffron-infused rice for a flavorful and satisfying dish.
Heat the olive oil in a wok over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the sausage for better flavor.
Add the sausage slices and cook until browned on both sides, about 5 minutes.
Slice the sausage evenly for consistent cooking.
Reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until softened, about 5 minutes.
Stir occasionally to prevent the onion from burning.
Pour in the white wine and cook for 2 minutes, letting it reduce slightly.
Scrape the bottom of the wok to incorporate any browned bits.
Add the rice, saffron, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Ensure the lid is tightly sealed to trap the steam.
Stir in the shrimp and peas, cover, and cook for an additional 5 minutes until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to keep them tender.
Season the dish with salt and pepper to taste.
Taste the dish before adding salt, as the sausage may already be salty.
Garnish with fresh cilantro before serving.
Chop the cilantro finely for an even distribution.
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