Paella Burgers and Spanish Fries with Pimiento Mayonnaise (Rachael Ray) Recipe

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Paella Burgers and Spanish Fries with Pimiento Mayonnaise (Rachael Ray)
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  1. Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
  2. Preheat a large griddle or nonstick skillet over medium-high to high heat.
  3. Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.
  4. Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.
  5. Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.
  6. Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
  7. Remove the patties and shrimp and add to the chorizo – loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.
  8. Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
  9. Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.
  10. * To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4608.04 Kcal (19293 kJ)
Calories from fat 2675.95 Kcal
% Daily Value*
Total Fat 297.33g 457%
Cholesterol 706.55mg 236%
Sodium 13602.66mg 567%
Potassium 2558.3mg 54%
Total Carbs 377.39g 126%
Sugars 6.58g 26%
Dietary Fiber 20.09g 80%
Protein 129.23g 258%
Vitamin C 50.4mg 84%
Vitamin A 0.2mg 5%
Iron 16.9mg 94%
Calcium 460.6mg 46%
Amount Per 100 g
Calories 315.26 Kcal (1320 kJ)
Calories from fat 183.07 Kcal
% Daily Value*
Total Fat 20.34g 457%
Cholesterol 48.34mg 236%
Sodium 930.62mg 567%
Potassium 175.02mg 54%
Total Carbs 25.82g 126%
Sugars 0.45g 26%
Dietary Fiber 1.37g 80%
Protein 8.84g 258%
Vitamin C 3.4mg 84%
Iron 1.2mg 94%
Calcium 31.5mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 116.1
  • 128

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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