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Paella Burrito

The things you love about paella, including the crispy rice, shrimp, and sausage, all rolled into a burrito.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 burritos



  • 1 cup white rice
  • 2 cups water
  • 1 pinch saffron
  • 1 teaspoon smoked paprika
  • salt and pepper


  • 2 vine ripe tomatoes diced
  • 1/2 red onion diced
  • 1 small clove garlic grated
  • 1/4 cup chopped flat leaf parsley
  • 1 lemon juice
  • salt and pepper


  • 1/2 pound spanish chorizo sliced into 1/4 rounds
  • 1 chicken breast diced into cubes
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1/2 pound shrimp cleaned deveined, and cut in half
  • 2 tablespoons red wine vinegar
  • salt and pepper


  • Old El Paso Burrito Sized Tortillas


prep rice and salsa

  • To cook the rice, place all ingredients in a saucepan and bring to a simmer. Lower the heat, cover, and gently simmer for 20 minutes. Remove from heat and allow to sit 10 minutes.
  • Make the salsa by mixing all the salsa ingredients and seasoning with salt and pepper to taste.

Make the meat mixture

  • To cook the meat, start with the chorizo in a frying pan with a small amount of oil. A lot more oil will render from the chorizo itself.
  • Cook the chorizo for 5 minutes just to start browning and get more of that oil in the pan, then add the onions. Cook 7 minutes until the onions have reduced in size.
  • Add the chicken and cook about 5 minutes until the chicken has mostly cooked through and turned opaque.
  • Add in the garlic and cook 3 minutes.
  • Finally stir in the shrimp and cook 2 minutes.
  • Deglaze the pan with the vinegar, stirring and scraping to get all the good flavor from the bottom of the pan. Simmer and cook 2 or 3 more minutes until the shrimp is fully cooked and remove from heat.

Crisp rice and build burrito

  • Bring a frying pan or cast iron grill pan to medium high heat. Lightly coat in oil and add about 1/4 cup of rice. Cook about 3 minutes until the bottom of the rice has become crispy.
  • Microwave your tortilla for 20 seconds to soften. Top with the rice, followed by the meat mixture, and then a big spoonful of salsa. Roll the burrito tightly.
  • Place the burrito on the hot pan, seam side down, to toast lightly. Once browned, flip and toast the other side. Slice and serve.