Recipe: Spicy Paella with Chile, Lime, and Cilantro

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