This recipe does have a number of layers, but it creates and fantastic layer of flavours. Just think all the typical paella flavours prawns, chorizo, paprika, saffron... all on a burger!
Prep Time30 minutesmins
Cook Time45 minutesmins
Course: Main Course
Cuisine: Spanish
Keyword: Burger, Burger with a twist, Chicken burger with prawns, Paella with a Twist, Smokey aioli, Spanish Burger, Spanish Flavours
Servings: 4
Author: My Boozy Kitchen
Ingredients
Step 1: Chorizo, Sweet Onions and Red Peppers
200gramsChorizo Sliced into rounds
2mediumSweet OnionsPeeled and Sliced
1large Red PepperSliced
Step 2: The Spanish Rub
15mlSweet PaprikaGround
15ml Smoked PaprikaGround
15mlSea Salt
5mlBlack PepperGround
5mlCuminGround
5mlCoriander SeedsGround
5mlGarlic Powder
5mlOnion Powder
5ml Crushed Chili(South Western Chipotle Spice)
1pinch Saffron(Optional)
5ml Boiling Water(Optional)
1/2Lemon(juice)
1drizzleOlive OilExtra Virgin
Step 3: The Meat
4Chicken BreastsButterflied
200gramsPrawn Meat
Step 4: Spanish Aioli
250mlGood Quality Mayo
15mlSmoked Paprika
30mlButter
2Garlic Cloves
20Caper Berriesdrained chopped
1pinchSaffron(Optional)
5ml Boiling Water (Optional)
1Good Squeeze of Lemon Juice
Instructions
Step 1: Spanish Spice Mix
Mix all the dry ingredients together until combined.
(OPTIONAL: if using the saffron, add the saffron to the hot water and allow to seep for 5 minutes)
Step 2: The meat (Part A)
Taking two separate bowls one for the chicken and another for the prawns.
Drizzle with olive oil and a squeeze of lemon juice to both the chicken and prawns.
Add the Spanish spice mix to both the chicken and prawns
If using saffron add to the mixture.
Rub and coat both the chicken and prawns (keeping each meat still separate from each other)
Step 3: Chorizo, Sweet Onions and Red Peppers
In a large frying pan over a high heat add a splash of oil and fry the chorizo until it begins to colour and the oils turns like a yellow/orange colour. Remove the chorizo.
Add the onions to the pan and gently saute on high heat while stirring until the edges begin to colour. If you like add a splash of dry white wine. You want to get colour on the onions, but not to soften them too much. It should still have a crunch. Remove and add to the chorizo.
Add the peppers to the onion pan and cook for another 3 to 4 minutes. Again you can add splash or two of dry white wine if you like. The same principal as the onions applies - so don't over cook the red peppers keep that gorgeous crunch. Add to the chorizo and onions back to the pan, give one quick stir and mix. Take of the heat and set aside.
Step 4: The Meat: (Part B)
Heat a griddle pan over medium-high heat. Grill the chicken breasts while flipping every two minutes. It should take around 10 minutes in total. (Check if cooked by making sure the thickest part is cooked through. You don't want to be sleeping in the bath tub or shower for eating uncooked chicken.) Once cooked set aside, cover with foil and allow for it to rest.
Grill the prawn meat until pink and glossy. Try not to over cook or they will be dry and rubbery. Set the prawns aside and allow for them to rest.
Step 5: Spanish Aioli
Don't worry Chef you are almost there! Add the garlic cloves to a mortar and pestle and bash the garlic until you have a formed a paste.
(If using saffron, again boil hot water and pour of saffron and allow for it to seep)
Heat the butter in a pan and add the garlic, paprika and if using; the saffron. Gently fry for 2 minutes. Don't let it burn.
Whisk the butter mixture into the mayo, add a squeeze of lemon juice and stir in the chopped caper berries.
Step 6: Bringing it all together
The last and final step. Make sure all your elements are cooked and ready so you can put it all together in one final easy swoop. Give the buns a generous coating of the mayo and then layer the base with the chorizo mixture. Place the grilled chicken and prawns on top of that. Give another dollop of mayo if you like and then close. Served this with a lovely ice cold glass of the Jean de Perle! Well Done Chef!!