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5* Spicy Paella w/ Chile, Lime, & Cilantro***

Source of Recipe

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5* Spicy Paella w/ Chile, Lime, & Cilantro

Cooking Light - May 2000
11 reviews rate this recipe 5 Stars!
8 servings (serving size: 1-1/2 cups paella and 3 shrimp)
Prep 15 min. - Cook total 40 min. - + standing 10 min.

Ingredients:
Broth:
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

Herb Blend:
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
2 garlic cloves, minced

Paella:
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
1/8 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

Preparation:
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.

To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.

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.

1/8 of recipe equals: Calories 383 (Calories from fat 20 %); Fat 8.4 g (Satfat 2.4 g, Monofat 4.2 g, Polyfat 1.3 g); Protein 22.1 g; Carbohydrate 54.5 g; Fiber 3 g; Cholesterol 100 mg; Sodium 538 mg