Paella with Prosciutto-Chicken Patty
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1182
- Total Fat
- 68
- Saturated Fat
- 22
- Carbohydrates
- 83
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 58
- Cholesterol
- 222
- Sodium
- 1810
- Total: 1 hr 15 min
- Active: 50 min
Ingredients
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
Directions
- 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.