Prepare the Broth: Remove stem and seeds from dried chile pepper. Just shake the seeds out of the pepper. Combine the chile, cumin, cinnamon, garlic, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
Make the sofrito: Heat oil in a large fry pan or paella pan over medium high heat. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Stir garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly to toast the rice.
Prepare spice blend, combine cilantro, lime juice, olive oil and set aside.
To prepare paella, peel and devein shrimp, leaving tails intact if you'd like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
Remove the chile pepper from the broth. Stir broth, cilantro, lime, oil mix and corn into the sofrito in the pan. Cook 15 minutes, uncovered, resisting the urge to stir. You'd like to achieve a crust on the rice. Add sausage and cook 5-10 more minutes, or until rice is tender.
Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.