1 Tbsp. olive oil
8 oz. spicy sausage (chorizo), cut into chunks
1 1/2 c. white rice
1 c. onion, chopped
1 tsp. turmeric
1/3 c. clam juice
2 c. chicken broth
1 – 16 oz. can of tomatoes
1/2 cup Cono Sur Pinot Noir (Organic)
12 fresh shrimp, peeled & deveined
1 c. frozen peas
Heat oil and sausage in large pot. Remove sausage to plate once browned.
Add rice to pot with oil and brown bits. Mis well. Add onion and turmeric. Cook until onions are tender.
Stir in clam juice, broth, tomatoes and wine. Bring to slight boil. Simmer 22 minutes.
Stir in sausage, shrimp and peas. Cover and simmer 6 to 8 minutes until shrimp is cooked. Most of the liquid should be absorbed and rice should be tender.
Let stand 3 minutes. Take lid off and cool a few minutes before serving.
Serve with the remaining Cono Sur Pinot Noir (Organic) and a fresh baguette – Yum!