Spicy Paella With Chile Lime And Cilantro Recipe

Hey foodies, ever wanted to bring a vibrant Spanish fiesta right into your kitchen? This sizzling shrimp and chorizo paella is your golden ticket to a culinary celebration! Dive into a medley of colorful veggies, aromatic spices, and succulent seafood that’ll make your taste buds dance with joy.

Chile Lime and Cilantro Spicy Paella is a dish full of bold, bright flavors that I love to prepare. Its base is a combination of the heat of cayenne and the richness of smoked paprika.

When these spices hit the pan, a smoky aroma wafts through the kitchen. They’re followed by lime and cilantro, which balance the richness of a mix of chorizo, shrimp (or other seafood), and bell peppers.

I serve this dish in a cast-iron pan so every bite bubbles with flavor.

Spicy Paella With Chile Lime And Cilantro Recipe Ingredients

• Olive Oil: Heart-healthy fat, enhances flavor and richness.
• Garlic: Boosts immune system, adds aromatic depth.
• Red Bell Pepper: High in vitamin C, adds a sweet crunch.
• Smoked Paprika: Earthy and smoky, enhances depth and warmth.
• Chorizo Sausage: Protein-rich, introduces a spicy, savory kick.
• Short-Grain Rice: Absorbs flavors well, provides energy and texture.
• Shrimp: Lean protein, contributes a sweet, delicate taste.
• Lime Juice: Refreshing acidity, brightens and balances spices.
• Cilantro: Fresh herbal notes, adds vibrant color and aroma.
• Green or Red Chiles: Extra heat, boosts metabolism.

Spicy Paella With Chile Lime And Cilantro Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 2 cups short-grain rice, such as Arborio or Bomba
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes, drained
• 1/2 pound chorizo sausage, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 cup frozen peas
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1-2 fresh green or red chiles, sliced
• Salt and pepper, to taste
• Lime wedges, for serving

How to Make this Spicy Paella With Chile Lime And Cilantro Recipe

1. In a large paella pan or skillet, warm the olive oil over medium heat. Add the onion and garlic and—sauté until the onion is soft and translucent.

2. Mix in the red and green bell peppers, and cook them until tender.

3. Stir the smoked paprika, cayenne pepper, and cumin into the mixture, ensuring that the vegetables are well coated.

4. Put the chorizo slices in the pan and fry them until they are brown and their fat has melted.

5. Mix in the rice, making sure it is coated evenly with the spices and oil, and cook for a bit until the rice is toasted lightly.

6. Add the chicken or vegetable broth and the diced tomatoes (drained) to the pot, stirring to combine. Bring the mixture to a gentle simmer.

7. Place the shrimp on top of the rice mixture, and press them in slightly. Then, scatter frozen peas over the top.

8. Prepare the paella with the following instructions: Uncovered, and without stirring, until the rice is tender and has absorbed the liquid and the whole lot has thickened nicely.
This should take about 20-25 minutes. If it dries out too quickly, add a bit more broth or water.
—Jacques Pépin and Julia Child, in “Julia and Jacques Cooking at Home”

9. When finished, squeeze the lime juice over the top and scatter on the fresh cilantro and sliced chiles.

10. Add salt and pepper to taste. Present the paella with lime wedges on the side.

Spicy Paella With Chile Lime And Cilantro Recipe Equipment Needed

1. Large paella pan or skillet
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Chef’s knife
6. Cutting board
7. Citrus juicer or reamer
8. Can opener
9. Small bowl or plate (for holding ingredients)

FAQ

• What type of rice is best for this paella?The type of rice recommended is short grain, such as Arborio or Bomba, which absorbs flavor well and holds a firm texture.
• Can I use another type of protein instead of shrimp and chorizo?Certainly! Chicken, mussels, or even tofu can be used as substitutes, especially if you want a more vegetarian-friendly option.
• Is there a vegetarian version of this recipe?If you want to make it vegetarian, leave out the chorizo and the shrimp, and use vegetable broth in place of the chicken broth. You can up the vegetable ante or throw in something like a vegetarian sausage alternative.
• How can I adjust the spice level?To modify the spice level, cut down or ramp up the quantity of cayenne pepper and fresh chiles according to your taste.
• Can I prepare this dish in advance?Although it’s better to serve it fresh, you can get a lot of work done in advance. Prepare and cook all the elements right before serving to preserve the texture and flavor.
• How should leftovers be stored?Leftovers can be kept in the fridge for up to 3 days. In order to preserve their freshness, they should be stored in an airtight container. When ready to eat, reheat them on the stove or in the microwave. To avoid dried-out spaghetti (or other noodle dishes), make sure to add a splash of liquid—broth or water—to the container before microwaving.
• What can I serve with this paella?This tasty dish pairs perfectly with a rustic boule of crusty bread, either for mopping up sauce or for presenting an appetizer of bruschetta topped with tomatoes from the garden—if you’re lucky enough to have one!

Spicy Paella With Chile Lime And Cilantro Recipe Substitutions and Variations

1 onion, finely chopped – Substitute with 2 shallots, finely chopped.
1/2 pound turkey sausage, sliced – Substitute with 1/2 pound chorizo sausage, sliced.
1 pound medium shrimp, peeled and deveined – Substitute with 1 pound mussels, cleaned.
1/4 cup fresh cilantro, cut fine – Substitute with fresh parsley, cut fine: 1/4 cup.
2 tablespoons of fresh lime juice
– Substitute with 2 tablespoons of fresh lemon juice.

Pro Tips

1. Sear the Chorizo Well When adding the chorizo to the pan, ensure it gets a good sear to release its flavorful oils. This will enhance the depth of flavor in the entire dish.

2. Toast the Rice Take your time to toast the rice grains in the chorizo fat and spices before adding the broth. This step adds a nutty flavor and helps the rice maintain a good texture.

3. Layering the Shrimp When you place the shrimp on top of the rice, make sure to gently press them in but avoid submerging them completely. This helps them cook evenly and absorb flavors.

4. Create Socarrat To achieve the desirable crispy rice layer at the bottom, known as socarrat, let the paella cook without stirring on a slightly higher heat during the last few minutes of cooking.

5. Adjust for Broth Absorption Keep an eye on the moisture level. Every rice variety and pan can cook slightly differently, so if the rice isn’t cooked and the liquid is nearly gone, add a bit more broth or water as needed.