Paella with Prosciutto-Chicken Patty

Total Time:
1 hr 15 min
20 min
55 min

4 servings

  • 1 pound ground chicken
  • 1/3 pound Manchego cheese, grated
  • 1/4 cup ground prosciutto
  • 1/4 cup panko
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 12 large shrimp, deveined
  • 8 slices bacon
  • 6 cups chicken stock
  • 1 tablespoon achiote powder (ground annatto seed)
  • 5 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced, plus 1 clove left whole
  • 1 1/2 cups long-grain rice
  • Canned pimentos (do not drain), chopped
  • Lime wedges, for garnish
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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