Spicy Paella with Chile, Lime, and Cilantro

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

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network