Catfish Out of Water

I made paella this week and, as with everything else that I make in bulk, it eventually ended up in a burrito! Although this is not too far fetched at all. After all, this paella burrito isn't too far off of a shrimp taco.

Rice is oftentimes more of a filler in burritos. It's less expensive than meat or seafood and requires less work to keep than a lot of fresh produce. So, it's easy just to toss in to fill out the burrito. But I actually like rice! A well-made brown rice is both healthy, incredibly filling, and delicious!

Oftentimes because of its utilitarian use, rice plays second fiddle to the rest of the flavor profiles. But really, it's time for rice to be the star of the show! That's why this burrito worked so well. It has a lot of the same components that we expect out of a good burrito: rice, shrimp, and corn. But an integral part of paella is the rice. And this recipe perfectly combines all of the best things about a paella, wrapped in a tortilla shell and dolloped with some Greek yogurt (or sour cream) and citrus-forward hot sauces.

Gallery

Variations of Paella Burrito

I have to say that this is the first time that I've made a paella burrito. It certainly won't be the last! But I am also no stranger to a seafood burrito. Not being one to eat much in the way of meat, wild caught seafood is an option. Especially when I'm looking to make things a little bit fancy. Burritos might be the next day leftover meal, but that doesn't make them any less delicious! And being able to mix and match leftovers to make entirely new dishes makes it always seem new and refreshing.

Burrito w/ Salmon, Lentils, & Runny Egg

Wine Poached Salmon & Saffron Rice Burrito

Burrito w/ Salmon & Spinach Quiche

Burrito w/ Brown Rice & Shrimp Paella

This paella burrito combines Spanish and Mexican favorites for a fusion of fiery flavors with brown rice, Patagonian shrimp, and saffron fronds. Everyrhing is wrapped in a lightly toasted tortilla shell for a spectacular on-the-go recipe that's quick and easy to toss together. It's not exactly the most traditional of things to do with your leftover paella. But it's absolutely delicious and utilizes what you already have on hand!

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Mexican, Spanish

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Shrimp & Brown Rice Paella

• 2 tbsp. olive oil divided 1 tbsp. + 1 tbsp.
• 1 shallot minced
• 6 cloves garlic minced
• 8 small tomatoes (or 4 large) puréed
• 1 red bell pepper puréed
• 3 bay leaves
• dash salt
• dash pepper
• 1½ c. rice (ordinarily white bomba, I used brown jasmine)
• 1 c. dry white wine (I used sauvignon blanc)
• 6 c. vegetable broth (32 fl. oz.)
• 1 tsp. saffron
• 1 tsp. smoked paprika
• 1/2 c. peas
• 1 lbs. shrimp

Burrito

• 1/3 c. paella
• 1 tortilla shell
• splash water
• dollop Greek yogurt (optional, omit or substitute for vegan recipe)
• dollop hot sauce (optional)

Instructions

 

Shrimp & Brown Rice Paella

• Prepare the Shrimp & Brown Rice Paella. This requires a paella pan (or other large, shallow pan) and I recommend a food processor and additional skillet. Although the latter two are optional. It takes about an hour and 15 minutes. Although you can easily substitute bomba or other white paella rice to cut this time almost in half.

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!