In a large bowl, combine the chicken, Manchego, prosciutto, panko, 1/2 tablespoon smoked paprika and salt and pepper to taste. Mix well. Form 12 small, slightly-flattened meatballs.
Sprinkle the shrimp with the remaining 1/2 tablespoon smoked paprika and some salt and pepper to taste. Set aside.
Cook the bacon in a large skillet, turning occasionally, until crispy. Remove the bacon from the skillet and reserve the rendered fat. Let the bacon cool completely, then crumble.
In a saucepan, combine the stock and achiote and heat until steeped. Meanwhile, in a large Dutch oven, heat 3 tablespoons olive oil, then add the onion and green and red peppers and cook until translucent, about 4 minutes. Add the minced garlic and rice and cook, 5 minutes.
Add 4 cups of the stock to the rice and bring to a boil. Cook, uncovered, 5 minutes. Reduce the heat to low and cover. Cook until the rice is tender, but not dry, 20 to 25 minutes. (Add additional stock if necessary.) Set aside.
In the skillet with the rendered bacon fat, cook the shrimp with the whole clove of garlic over medium-high heat until cooked through, about 2 minutes per side. Mix the shrimp into the rice and set aside.
Cook the patties in the remaining 2 tablespoons olive oil over medium-high heat until lightly golden on the outside and opaque on the inside, turning once, about 2 minutes per side.
Place some rice in center of each of 4 plates. Top each with 3 patties, then some crumbled bacon and chopped pimento. Garnish with a lime wedge.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Ana Quincoces