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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

Nutrition Information

  • calories 383
  • caloriesfromfat 20 %
  • fat 8.4 g
  • satfat 2.4 g
  • monofat 4.2 g
  • polyfat 1.3 g
  • protein 22.1 g
  • carbohydrate 54.5 g
  • fiber 3 g
  • cholesterol 100 mg
  • iron 5.2 mg
  • sodium 574 mg
  • calcium 68 mg

How to Make It

  1. 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.

  2. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.

  3. 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.