Spicy Paella with Chile, Lime, and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 dried new mexican or anaheim chile |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
2 garlic cloves, peeled |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1/2 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1 tablespoon olive oil |
2 garlic cloves, minced |
24 unpeeled large shrimp (about 2 pounds) |
1 teaspoon olive oil |
2 (3.5-ounce) andouille sausages or chicken sausages with habanero chiles and tequila (such as gerhard's), cut into 1/2-inch pieces |
2 1/2 cups finely chopped red bell pepper |
2 cups finely chopped onion |
2 cups sliced zucchini |
1 cup canned diced tomatoes, undrained |
1 teaspoon hot paprika |
1/4 teaspoon salt |
3 garlic cloves, minced |
2 cups uncooked arborio rice or other short-grain rice |
1 cup frozen whole-kernel corn |
8 lime wedges |
Directions:
1. To prepare the broth, remove stem and seeds from chile. Combine the chile, cumin, cinnamon, and 2 garlic cloves in a food processor; process until minced. Combine chile mixture and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.
3. To prepare paella, peel and devein shrimp, leaving tails intact; set aside. Heat 1 teaspoon oil in large paella pan or large skillet over medium heat. Add sausages; sauté 3 minutes. Remove from pan. Add shrimp; sauté 2 minutes. Remove from pan. Add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Add tomatoes, paprika, salt, and 3 garlic cloves; cook 5 minutes, scraping pan to loosen browned bits. Add rice; cook 1 minute, stirring constantly. Stir in broth, herb blend, sausages, and corn; cook 10 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture; cook 10 minutes. Remove from heat. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.
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