Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light May 2000

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

383 calories; calories from fat 20%; fat 8.4g; saturated fat 2.4g; mono fat 4.2g; poly fat 1.3g; protein 22.1g; carbohydrates 54.5g; fiber 3g; cholesterol 100mg; iron 5.2mg; sodium 574mg; calcium 68mg.
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