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Spicy Paella Recipe

Spicy Paella


  • 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


  1. 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.
  2. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.
  3. 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.
  4. Stir in broth, herb blend, sausages, and corn; cook 10 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture; cook 10 minutes.
  5. Remove from heat. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.