Paella Burgers And Spanish Fries With Pimiento Mayonnaise Food

PAELLA

Steps:

• Heat chicken broth in a small pot.
• Add saffron to a small bowl and pour in about 3 tablespoons of the warm chicken broth. Allow to steep until ready to use.
• Heat a 16-inch paella pan over medium heat. Add olive oil to coat. Add andouille sausage and sear until golden brown on all sides, then remove from the pan and set aside. Add the chicken and sprinkle with salt. Sear on all sides until golden brown (chicken doesn't need to be cooked through; it will continue to cook later). Remove chicken and set aside. Add the onions to the pan and cook until translucent, about 4 minutes. Add the garlic and pimenton and cook until just translucent and soft, about 2 minutes. Add the bell peppers and saute until they begin to soften, a few minutes. Add the saffron broth and stir to combine. Add the rice and stir to combine. Add the tomatoes and white wine, then bring to a boil. Add the remaining hot broth and bring to a simmer. Reduce heat to low and allow rice to cook and liquid to be absorbed, about 20 minutes.
• Stir in the peas, chicken and sausage. Sprinkle with salt. At this point it is important to stop stirring and allow the bottom to crisp up. That's the best part! Arrange the shrimp and mussels on top and cook; turn shrimp after 7 minutes. Continue to cook until shrimp have turned pink and mussels have opened, about 3 minutes more. Remove paella from the stove and garnish with parsley and lemon wedges. Serve out of the paella pan and share with friends!

PAELLA BURGERS

Steps:

• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
• For the mayonnaise:
• Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes. Transfer to a small bowl and set aside to cool.
• When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use.
• For the patties:
• Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well. Coarsely chop the shrimp and add to chorizo mixture. Add the ground chicken and mix gently. Shape into 6 patties to fit the rolls.
• Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper.
• When the grill is ready, rub the grill rack with oil. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. While they are cooking, toast the rolls.
• To assemble the burgers:
• Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops.

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

VENETIAN-STYLE PAELLA

Steps:

• Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.
• Meanwhile, warm the stock and saffron in a medium pot over low heat.
• Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt.
• Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir.
• Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve.

PAELLA

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.