Spanish Rice Inspired Burrito

Paella in a burrito - sounds crazy, but it works

Done in 45 minutes

Spanish Inspired Burritos
Recipe saved!Recipe saved!

Ingredients

This burrito is inspired by one of Spain's most iconic dishes, paella. We've got saffron infused rice, smokey spicy chicken, chorizo, and prawns, a lemony tomato salsa, and a saffron aioli, all wrapped up in a tortilla.

Method

Start by making the salsa - combine diced cherry tomatoes, onion, parsley, lemon juice, garlic, olive oil, salt, and pepper. Set aside to give the flavours a chance to get to know each other

In a large non-stick pan on medium heat, add a small splash of oil and add your sliced onion and diced chorizo. Cook until the chorizo has crisped up and the onions have softened - remove with a slotted spoon.

Turn up the heat and add your diced chicken thighs. Cook in the chorizo oil until nicely browned. 

Return the chorizo and onion to the pan, along with the prawns, tomato paste, smoked paprika, garlic powder, honey, lemon juice, salt, and pepper. Cook on a medium heat until the prawns are cooked through. Finish with a knob of butter. 

For the rice, cook the diced onion, garlic, and peppers until soft. Meanwhile, add a few strands of saffron to your stock and let it steep. 

Add your rice, stir to combine with the vegetables, then add your saffron infused stock along with your frozen peas, salt, and pepper. Turn down the heat to low, cover, and leave to cook for 12 minutes. 

Meanwhile, make the aioli - to a jug add a garlic clove, egg yolks, lemon juice, salt, and saffron. Give it a quick blitz with the hand blender, then slowly drizzle in the olive oil until thickened. 

Construct your burrito - using one or two tortillas, depending on how big you want it to be, top with a good portion of the rice, chicken/chorizo/prawn mixture, then salsa. Roll up, tucking the sides in and then rolling the rest tightly over. 

Toast in a pan, slice, and dunk in the aioli. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

Recipe saved!Recipe saved!

More...

saved! saved!