Paella. I’ve never ordered it in a restaurant and I’ve only prepared it twice…and used the same recipe both times. In other words, I’m far from an expert. Actually I know hardly anything about the dish except that it’s Spanish and that you’re supposed to have a paella pan…which I don’t. About ten years ago, I saw this recipe in Cooking Light and made it and we loved it. It’s been sitting around in my recipe database all this time. I just served it for the second time last night and we still love it.
This recipe is bursting with flavor. How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up. There’s so much going on in this recipe that one might think the flavors would compete, but it all comes together nicely with an incredible end result. It makes enough to feed an army and it takes a bit of doing to get it to the table. Let’s take a look.
- Broth:
- 1 dried New Mexican or Anaheim chile
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 garlic cloves peeled
- 4 Cups chicken broth
- Herb Blend:
- 1/2 cup fresh cilantro chopped
- 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 andouille sausages or chicken sausages with habanero chiles and tequila 3.5-ounce, 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
- 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.
A perfect salad for that paella is this fennel, olive and orange salad. Crisp and refreshing it will complete this lively Spanish meal.
Spicy Paella…It’s What’s for Dinner.
Barbara says
January 23, 2012 at 6:46 amI’ve never made it, but have ordered it out. This looks excellent, Lea Ann, but also will check back and see if anyone has other recipe suggestions. Paella is for a large group and I cook mainly just for me…but I do have a houseful coming next month.
Lea Ann says
January 24, 2012 at 5:30 amBarbara, I don’t think I’ve ever seen it on a menu. Or it just wasn’t on my radar.
Heather @girlichef says
January 23, 2012 at 7:34 amI’m weird. I’m waiting to one day be able to afford one of those huge, awesome paella pans to make paella. I want that crisp rice on the bottom and all the flavor from the meat throughout. Sighh….dream on… Anyway, I wouldn’t turn away anybody else’s homemade paella no matter what type of pan they used. This looks pretty fabulous to me!
Lea Ann says
January 24, 2012 at 5:30 amWell this particular batch of paella most certainly did not have crisp rice on the bottom. One more reason to buy a paella pan. 🙂
Karen Harris says
January 23, 2012 at 7:47 amNo, you absolutely cannot go wrong with these ingredients. I love paella. What a pretty dish and those flavors . . . yum!
Lea Ann says
January 24, 2012 at 5:29 amThanks Karen. 🙂
Larry says
January 23, 2012 at 12:07 pmGreat presentation LA and I sure agree with “How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….” We’ve talked about making it but never have – I’ve only had it out.
Lea Ann says
January 24, 2012 at 5:27 amThanks Larry. Well, at least you’ve had it “out”. I don’t think I’ve ever seen in on a menu.
Jane says
January 23, 2012 at 1:21 pmI’ve actually never had paella (gasp!), but the flavors do some intense and wonderful!
Lea Ann says
January 24, 2012 at 5:27 amI’ve never had the “real” stuff. If I find somewhere in Colorado that serves it, we’ll have to treat ourselves.
Susan says
January 23, 2012 at 2:15 pmI love paella and this sounds like a great rendition. I was lucky enough to have paella in Spain years ago and have tried to duplicate the recipe several times and have gotten close but could never quite make it taste the same. I guess it’s just hard to duplicate the ‘experience’ anyway. The paella there and the recipes I’ve tried always have clams and/or mussels along with shrimp, chicken and sausage. There was never corn or zucchini but always peas and pimento. Saffron is also an important flavoring.
Lea Ann says
January 24, 2012 at 5:26 amahhhh Yes, I do know about Saffron in paella. With all these ingredients, I’m sure that expensive little spice would have gotten lost. I agree, so many times I’ve tried to re-create a memorable meal at home. Local ingredients and atmosphere just can’t be copied.
Kristi Rimkus says
January 23, 2012 at 9:11 pmNice presentation! I haven’t made this classic dish myself, and I have to say the list of ingredients is intimidating. I’ll come to your house the next time you make it. 🙂
Lea Ann says
January 24, 2012 at 5:24 amThat ingredients list is ridiculous. You most certainly are invited over next time I make it … which might be another 10 years from now. 🙂
Toni from Boulder Locavore says
January 23, 2012 at 9:33 pmI love paella! When I read the title in my email subscription I thought the flavors sound so perfect especially with an impending snow storm! My husband is more of the paella maker in our house. We spent a week in Barcelona a number of years back and he found a wonderful culinary store featuring local provisions which we packed a suitcase full of home (including some paella pans). I love the flexibility to skew it more toward meat or seafood or a mix. Yum!
Lea Ann says
January 24, 2012 at 5:23 amWell, I’ve found my expert! You’ll have to make it sometime and blog about it. So I can what the real thing is. 🙂
Sam @ My Carolina Kitchen says
January 24, 2012 at 5:16 amLooks so pretty Lea Ann. I enjoy Cooking Light recipes. I’ve always wanted a paella pan, but have to be realistic and realize there’s no place for it in my kitchen.
Sam
Lea Ann says
January 24, 2012 at 5:22 amI have no space in my kitchen for one more dish, pan, gadget, etc. I keep kidding my husband that we need to move to a larger house.
Joanne says
January 24, 2012 at 5:33 amI am certainly no paella expert either, but I CAN tell you that the flavors in this sound spot-on perfect! Which is what really matters to me.
Lea Ann says
January 24, 2012 at 5:48 amThanks Joanne! I agree.
Cathy at Wives with Knives says
January 24, 2012 at 7:45 amAs much as I like paella I’ve never made it at home. I even have the proper pan for it so I have no excuse. Your recipe sounds delicious.
Lea Ann says
January 28, 2012 at 12:05 pmCathy, you’ll have to try it one of these day.
Sara @ Saucy Dipper says
January 24, 2012 at 9:44 amI don’t have a recipe, but I do have many fond memories. I first learned about paella while in Spain. It was the first time I sat down to have dinner at 10pm or later! It was also the first time I indulged in LOTS of sangria at hidden bars in alley ways. Not sure I’ll ever eat paella again without thinking back on that trip.
Looks delicious!
Lea Ann says
January 28, 2012 at 12:05 pmI love it when a certain dish brings back fond memories.
beti says
January 24, 2012 at 8:05 pmyour presentation is absolutely perfect and beautiful!
Lea Ann says
January 28, 2012 at 12:04 pmThanks! 🙂
Vickie says
January 25, 2012 at 6:19 amYum! I just got back to town and found this in my inbox. Never had Paella, but would love to try it. All those favorite flavors, plus rice = perfection in my book. And I love that it makes so much which is perfect for a party dish. Going to print this and put it in the “must try” pile. 🙂
and I’ll bet you are a creative stacker when you must have a new vessel. It brings out the engineer in me.
Lea Ann says
January 28, 2012 at 12:04 pmI hope you like it. Vickie, I have creatively stacked myself out of room, I suppose I could put it in my secondary storage area in the basement …. which is quickly filling up. :/
Chris says
January 25, 2012 at 6:04 pmThat is a gorgeous plating! You are twice the expert as me, I haven’t ever made a true paella.
Lea Ann says
January 28, 2012 at 12:02 pmI’ve never made a true paella either Chris.
Karen (Back Road Journal) says
January 26, 2012 at 6:27 amLea Ann, I think your recipe sounds delicious…with a southwest twist I think. I have had paella many times. Last year at a party, we had paella that was cooked in a pan 6 feet wide.
I like to cook this dish for company and will try to make one soon and post the recipe. I’m sure my company won’t mind waiting a few minutes for a couple of photos.
Lea Ann says
January 28, 2012 at 11:59 amI knew I could count of my world traveler friend to have had paella many times. And I wondered if this was traditional, so glad for you to tell me it has a SW flair. Now just how the heck do you cook a pan that is 6 ft wide????
Karen says
January 26, 2012 at 2:13 pmI just love paella. My daughter gave me a pan a few years ago for my birthday. I’ve made it a few times, but it’s been a while… I think it’s about time we had it again!
Lea Ann says
January 28, 2012 at 12:00 pmI doubt I run out and buy a pan. But would love to try it cooked in more of a traditional way.
Mary at Deep South Dish says
January 27, 2012 at 9:37 pmSounds amazing! Every time I see someone on tv prepare a paella in one of those giant pans and loaded down with all kinds of goodies, I am envious. I know I’ll never do that at home, so I’ll just have to stick with our beloved jambalaya I guess!
Lea Ann says
January 28, 2012 at 12:00 pmI’ve had two discussions with people about how paella compares with jambalaya. Guess it’s just a difference in spices.