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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

Description

MyRecipes Recommends That You Make This Spicy Paella With Chile, Lime, And Cilantro Recipe From Cooking Light

MyRecipes