Spicy Paella With Chile, Lime, And Cilantro Recipe

Name: Spicy Paella With Chile, Lime, And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 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

Servings: persons

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
1/4 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

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; saute 3 minutes. Remove from pan. Add shrimp; saute 2 minutes. Remove from pan. Add bell pepper and onion, and saute 5 minutes, stirring occasionally. Add zucchini; saute 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.

1655

kcal

Calories

Fat

195

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Broth:, 1 dried New Mexican or Anaheim chile, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and more.

Yes, Spicy Paella With Chile, Lime, And Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Paella With Chile, Lime, And Cilantro

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