Spicy Paella With Chile, Lime, And Cilantro

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.