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
How to Make It
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.
This was excellent. I made a few changes because of what I had. I used Trader Joe's Andouille chicken sausage - I made this to use what I had left from something else. I cut the recipe in half but used 2 sausages (about twice as much - but it is not quite as spicy or fatty as regular) Used a fresh jalapeno and fresh corn (more that called for) and fresh tomato (didn't want to open a can for 1/2 C). At the end I waited longer to add the shrimp - didn't think the rice was done enough and ended up cooking a little longer and added additional water. My husband liked it a lot, but commented that it didn't taste like any paella he had had! (CL does take liberties with names of dishes to get traditional flavors without as much fat). Does take a lot of prep time even cutting the recipe in half. Portions are correct - 2 of us ate about 1/2. Served with a salad of arugula, topped with orange slices, red onion, kalamata olives. Dressing was OJ, EVOO, sherry vinegar, salt & pepper.
I absolutely love this paella recipe! I've made it several times for guests and everyone raves. The prep takes some time, but once that is done it is easy to do the cooking while chatting with guests. The presentation is very nice and flavors are bold and spicy. I use 1 tsp of pepper flakes rather than the dried chili.
This was one of my all-time CL favorites. I think the spices and chile in the broth really add another dimension. This took way too long for a week night (I'm especially slow at deveining shrimp), but I'll make it again for a weekend. I skipped the corn and used a quart of Tetra-Pak organic chicken broth (I'm not sure why they specified cans in this recipe).
Great recipe and pretty easy to make. I would omit the corn next time as it really doesn't add much to the dish. I also doubled the amount of paprika. I served it with roasted asparagus. Everyone loved it and wanted the recipe.
I think there is too much going on in this paella, with too many competing flavors. Following directions left it unpleasantly crunchy, so I had to add more broth and cook another ten minutes. Would not make again.
This was excellent. I am in charge of compiling recipes for a Gourmet group. I like to try out the ones that I am not familiar with, so made this tonight for hubby and sister and her hubby. We all gave it five stars. Very easy to make and flavor outstanding. Instead of the dry chile pepper called for, I substituted ground Mew Mexico Chile. I also added 4 boneless skinless chicken thighs cut in half. I also added 1 cup of frozen peas and the corn was Roasted Frozen corn from TJ. The lime really sealed the deal, as we squeezed the lime wedges over the entire meal on our plate. I served it with Spanish Tomato Toast and Spanish salad of Oranges Fennel Red onion and Mint with dressing also from this site. I especially liked the idea that it could all be cooked in one pan, I used a large electric skillet, worked great, and the clean-up was minimal. I will definitely make again and I think my Gourmet group will be very happy with the end result.
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