Spicy Paella with Chile, Lime, and Cilantro

Yield: 8 servings (serving size: 1 1/2 cups paella and 3 shrimp)

Ingredients

• Broth:
• 1  dried New Mexican or Anaheim chile
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 2  garlic cloves, peeled
• 2  (16-ounce) cans fat-free, less-sodium chicken broth
• 
  Herb Blend:
• 1/2  cup  chopped fresh cilantro
• 1/4  cup  fresh lime juice
• 1  tablespoon  olive oil
• 2  garlic cloves, minced
• 
  Paella:
• 24  unpeeled large shrimp (about 2 pounds)
• 1  teaspoon  olive oil
• 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 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  garlic cloves, minced
• 2  cups  uncooked Arborio rice or other short-grain rice
• 1  cup  frozen whole-kernel corn
• 8  lime wedges

Preparation

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 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; sauté 3 minutes. Remove from pan. Add shrimp; sauté 2 minutes. Remove from pan. Add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 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.

Nutritional Information

Calories:

383 (20% from fat)

Fat:

8.4g (sat 2.4g,mono 4.2g,poly 1.3g)

Protein:

22.1g

Carbohydrate:

54.5g

Fiber:

3g

Cholesterol:

100mg

Iron:

5.2mg

Sodium:

574mg

Calcium:

68mg