They have a yeasty character to them.”.

Stir in the paprika and saffron.Add the rice and cook, stirring, for 2 minutes.

Add half of the broth and gently simmer until absorbed, 8 minutes.Stir in the duck, chorizo, olives and apricots and season with salt and pepper.Add the remaining broth and bring to a boil.. Bake the skillet uncovered until the rice absorbs the liquid and is tender, 16 minutes..

Spicy, blackberry-rich red from Portugal's Dão region..minced green bell pepper.

finely grated sweet onion.

finely grated lemon zest plus 1 tablespoon fresh lemon juice.Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.

Set aside to let cool completely, about 45 minutes.Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds.

Transfer to a small bowl; cover and chill until ready to use, up to 3 days.. Make the pimentón cheese.Cover and chill.. Make the burgers.