Spicy Paella with Chile, Lime, and Cilantro

Spicy Paella with Chile, Lime, and Cilantro
Photo by www.myrecipes.com

Ingredients

  • Herb Blend:
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 2 cups uncooked Arborio rice or other short-grain rice
  • 2 cups sliced zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot paprika
  • + 18 more ingredients
    • 2 cups finely chopped onion
    • 1 dried New Mexican or Anaheim chile
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 24 unpeeled large shrimp (about 2 pounds)
    • ½ cup chopped fresh cilantro
    • 2 garlic cloves, peeled
    • 1 cup frozen whole-kernel corn
    • 2 ½ cups finely chopped red bell pepper
    • 2 (3.5-ounce) andouille sausages or chicken sausages with habanero chiles and tequila (such as Gerhard's), cut into 1/2-inch pieces
    • Paella:
    • Broth:
    • ¼ cup fresh lime juice
    • 1 cup canned diced tomatoes, undrained
    • 1 teaspoon olive oil
    • 3 garlic cloves, minced
    • 8 lime wedges
    • 2 garlic cloves, minced

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 cilant...

View full recipe at My Recipes

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