Ingredients

Paella Burgers and Spanish Succotash
1 1/2 pounds ground chicken breast
1/4 cup (a generous handful) flat-leaf parsley , chopped
4 cloves garlic , finely chopped, divided
1/2 small yellow-skinned onion , finely chopped
2 teaspoons sweet paprika , a palmful
4 teaspoons hot sauce , divided
2 lemons , zest and juice
2 tablespoons grill seasoning , such as Montreal Steak Seasoning by McCormick, divided
Extra-virgin olive oil , EVOOfor drizzling, plus 1/4 cup (eyeball it)
1/2 pound chorizo , peeled from casing, cut on an angle 1/2 inch thick*
1 jar (14-16 ounces) Piquillo peppers or roasted red peppers , drained well
Salt to taste
4 jumbo shrimp or prawns , 8 count per pound, peeled and deveined and butterflied*
1 teaspoon ground cumin , 1/3 palmful
1 can (15 ounces) garbanzo beans , drained
3 to 4 small ears fresh corn , kernels cut off or 1 box (10 ounces) frozen corn , defrosted
1 small red onion , peeled and finely chopped
2 tablespoons chopped cilantro , a palmful
1/4 cup drained chopped salad olives or Spanish olives with pimientos
4 Portuguese rolls (slightly sweet rectangular crusty rolls), splitany crusty bread or roll of choice may also be subbed here
2 cups chopped romaine lettuce

Description

Recipe For Rachael Ray's Paella Burgers With Spanish Succotash.

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