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Spicy Paella with Chile, Lime, and Cilantro

Recipe Introduction


Source: Cooking Light-5/00





List of Ingredients



• Broth:
  
• 1 dried New Mexican or Anaheim chile
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground cinnamon
  
• 2 cloves garlic, peeled
  
• 2 (16 ounce) cans fat-free, less sodium chicken broth
  
• Herb Blend:
  
• 1/2 cup chopped fresh cilantro
  
• 1/4 cup fresh lime juice
  
• 1 tablespoon olive oil
  
• 2 cloves garlic, minced
  
• Paella:
  
• 24 unpeeled large shrimp, about 2 pounds
  
• 1 teaspoon olive oil
  
• 2 (3.5 ounce) andouille sausages or chicken sausages with habanero chilies and tequila, such as Gerhards, cut in 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
  
• 1/4 teaspoon salt
  
• 3 cloves garlic, minced
  
• 2 cups uncooked Arborio rice or other short-grained rice
  
• 1 cup frozen whole kernel corn
  
• 8 lime wedges
  






Instructions



1. To prepare the broth, remove stems and seeds from chile. Combine the chile, cumin, cinnamon, a 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 the herb blend, combine cilantro, lime juice, olive oil, a 2 cloves garlic; set aside.
   
   
3. To prepare the paella, peel and devein shrimp, leaving tails intact; set aside. Heat 1 tsp. olive oil in a large paella pan or large skillet over medium heat. Add sausage; saute 3 minutes. Remove from pan. Add shrimp; saute 2 minutes. Remove from pan. Add bell pepper and onion, and saute 3 minutes, stirring occasionally. Add zucchini; saute 5 minutes. Add tomatoes, paprika, salt, and 3 cloves garlic; cook 5 minutes, scrapping 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.
   
   
4. Servings: 8
   
   
5. erving size-1 1/2 cups paella and 3 shrimp = 383 cal., 8.4g fat, 22.1g pro, 54.5g carb, 100mg chol, 574mg sod.