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!
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!