Paella Burgers Recipes

CHICKEN PAELLA BURGERS WITH SPICY PIMENTO MAYO

Steps:

• For the burger:
• Combine all the burger ingredients, except the rolls, lettuce and tomatoes in a large bowl and mix well. Form into small patties about 2 inches in diameter and arrange on a platter lined with waxed paper. Cover with plastic wrap and refrigerate until ready to grill.
• Preheat the grill to medium-high heat. Oil the grill grates and put the burgers on the grill to cook for 4 minutes per side. Transfer to a serving platter and serve on mini rolls with lettuce, tomato and spicy pimento mayo.
• For the mayo:
• Combine all the ingredients and the reserved pimento juice into a small bowl. Mix well until blended and serve with the burgers

PAULA'S EL PASO BURGERS

Steps:

• In a large bowl, combine the onion, jalapeño peppers, seasoning mix and beef, mix well.
• Form into 8, 1/2 inch thick, patties.
• Grill the patties over medium coals for 14 to 16 minutes for medium doneness or broil 3 to 4 inches from heat source 10 to 12 minutes.
• Center should be no longer pink.
• Turn patties once, half way through cooking.
• Serve on buns topped with cheese and guacamole.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAELLA COOKED OVER A WOOD-BURNING FIRE

Steps:

• Place chicken in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with paprika and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
• Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to water bath.
• When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
• Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 tablespoon salt. Add saffron mixture to a medium bowl and add 2 cups chicken stock and cognac. Whisk until well combined; set aside.
• If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.
• Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add pork and cook, turning, until browned, about 3 minutes more.
• Add peppers, onions, garlic, haricots verts, and tomatoes. Cook, stirring, about 2 minutes. Add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels.
• Add rice and stir to coat. Add reserved chicken stock mixture and let cook about 1 minute. Add 3 cups of stock and bring to a boil. Let cook, covered with the lid of the grill or aluminum foil, until rice is tender, about 15 minutes, adding more stock as necessary (you may not need to use all the stock).
• Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

EASY AUTHENTIC PAELLA RECIPE BY TASTY

Steps:

• In a medium saucepan, heat oil over medium heat.
• Add onion, garlic, and tomato and cook gently.
• Then, add chicken & chorizo until brown on all sides.
• To this, add soaked rice and pour stock until it barely covers the rice.
• Add shrimp on top & cover. Rice is done cooking when no water remains.
• Decorate with lemon.
• Serve warm.

PAELLA FOR A CROWD

Steps:

• Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
• Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
• When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
• Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
• Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
• Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
• Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
• Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.