Paella with prosciutto-chicken patty recipe

Step 1

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.

Step 2

Sprinkle the shrimp with the remaining 1/2 tablespoon smoked paprika and some salt and pepper to taste. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.