SPICY PAELLA WITH CHILE, LIME, AND CILANTRO"Although traditional paellas aren't spicy, you can have fun incorporating bolder seasonings. A bit of chile, lime, and cilantro in place of traditional saffron creates robust flavors."
FOR THE BROTH:1 dried New Mexican or Anaheim chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cloves garlic, peeled
2 cans (16 oz. each) fat-free, less-sodium chicken broth
FOR THE HERB BLEND:1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
FOR THE PAELLA:24 unpeeled large shrimp (about 2 lbs)
1 teaspoon olive oil
2 andouille sausages (3.5 oz), 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 teaspoon hot paprika
1/4 teaspoon salt
3 cloves garlic, minced
2 cups Arborio rice or other short grain rice, uncooked
1 cup frozen whole-kernel corn
8 lime wedges (for serving)
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. 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; saute 3 minutes. Remove form 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; 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.
*or chicken sausages with habanero chiles and tequila (such as Gerhard's)
Makes 8 servings
Source:
Cooking Light magazine, May, 2000