Start by seasoning the meat well. Place in to a little of olive oil and brown on all sides.
Add olive oil to a fry pan, and fry onion for 5 minutes until get soft. Add the garlic, and cook 1 more minute.
Slit the sausage skins and crumble the sausage meat. So it looks like small meat balls. Turn the heat to high, make the sausage brown. Add smoked paprika, deglaze the pan by pouring in the white wine and scrapping pan. Cooked for about 3 minutes until coloured. Add tomato and mix.
In another pot or rice cooker cook rice with water, salt and oil.
Now add the cooked rice, stir well to mix. Remove from the heat, gently fold in the fresh cilantro to serve.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.