Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.

2. 2

   Add 2 medium potatoes, cut into 1/2-inch cubes, and stir-fry for 8 to 10 minutes until golden brown and tender, then carefully remove from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the hot pan, then add 1 large red onion, thinly sliced, and 1 red bell pepper, thinly sliced, stir-frying for 3 to 4 minutes until they begin to soften.

4. 4

   Stir in 3 cloves of minced garlic and 2 tablespoons of aji amarillo paste, cooking for 1 minute until fragrant.

5. 5

   Add 1 lb of peeled and deveined large shrimp to the pan, cooking for 2 to 3 minutes until the shrimp turn pink and are almost cooked through.

6. 6

   Pour in 1/4 cup dry white wine, the steeped 1/4 teaspoon saffron threads along with their soaking water, then return the cooked potatoes to the pan and simmer for 2 minutes to allow the flavors to meld.

7. 7

   Season the dish with salt and freshly ground black pepper to taste, then stir in 2 tablespoons of fresh chopped cilantro and 1 tablespoon of lime juice just before serving.