Spicy Paella w/ Chille, Lime and Cliantro
 serves 8 (serving size 1 1/2 cups paella and 3 shrimp)

Broth:
1 driedn new mexican or anaheim chille
1 tsp ground cumin
1/2 tsp ground cinnamon
2 cloves garlic, peeled
2 (16oz) cans fat free, low sodium, chicken broth

Herb blend:
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 Tbs olive oil
2 carlice cloved, minced

Paella:
1tsp olive oil
2(3.5oz) chicken sausages, cut into 1/2in pieces
24 large shrimp, peeled and deveined, tails intact
2 1/2 cups finely chopped red bell pepper
2 cups finely chopped onion
2 cups sliced zucchini
1 cup canned diced tomatoes, undrained
1tsp hot paprika
salt to taste
3 garlic cloves, minced
2cups uncooked short grain rice
1/2cup frozen crozed kernels
8 lime wedges

1.  To prepare the broth, remove the stem and seeds from the chile.  Combine the chile, cumin, cinnamon and the 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 cliantro, lime juice, oilive oil, and 2 garlic cloves; set aside

3.  to prepare paella, heat 1 tsp olive oil in a large paella pan or large skillet over medium heat.  Add suasages; saute 3 minutes.  Remove from pan.  Add shrimp; saute 2 minutes.  Remove from pan.  Add bell peppers and onion and saute 5 minutes stirring occasionally.  Add zucchini; saute 5 minutes.  Add tomatoes, paprika, salt and 3 garlic cloves; cook 5 minutes, scraping the pan to loosen browned bits.  Add rice; cook 1min, stirring constantly.  Stir in broth, herb blend, sausages and corn; cook 10min, stirring frequently.   Arrange shrimp, heads down, in rice mixture; cook 10minutes.  Remove from.  Cover with a towel and let stand for 10min.  Serve with lime wedges.

Calories:373   Fat:8.4g   Protein: 22.1g   Sodium:474mg   Fiber 3g   Carbs:50.5g