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Chef Christian takes all your favorite things about paella and puts them right into a burrito and tops it off with a Greek Freak Crema.
Never used Tomatador? Key flavor notes include earthy and rich tomato, sweet and smoky paprika, balanced bright notes of vinegar, mild fresh-ground thyme, low to medium heat from chili flake and cayenne.
Try this ultra-versatile blend on poultry, pork, seafood, vegetables, breads, nuts, olives, pastas, soups, sauces, marinades, and so much more.
Tomatador Paella-Inspired Shrimp Burrito
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 2 lbs Jumbo Shrimp Peeled/Deveined and Tail Off
- 2 1/2 cups Paella rice
- 1/4 cup Spiceology Tomatador Spanish-Inspired blend
- 6–8 threads Saffron
- 7 cups Chicken or Seafood Stock
- 1 cup Fresh Orange Juice
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 1/4 Cup and 1/8 cup Fresh Squeezed Lime Juice
- 1/8 cup Soy Sauce
- Burrito-size tortillas
For the Sauces:
- 2 Tbsp and 1 Tbsp Spiceology Tomatador Spanish-Inspired blend
- 1/2 cup Italian Flat Leaf Parsley (rough chop)
- 1 1/2 cups Roasted Red Bell Peppers
- 1/8 cup Garlic (minced)
- 1/2 cup Shallot (chopped)
- 1 cup Cherry Tomatoes
- 1 cup Plain Greek Yogurt
- 2 Tbsp Spiceology Greek Freak
Instructions
- In a medium mixing bowl, combine lemon juice, orange juice, 1/4 cup of lime juice, soy sauce, and 1 tbsp of Spiceology Tomatador blend.
- Add shrimp and make sure all shrimp are submerged. Refrigerate for 30 minutes.
- In a large nonstick stock pot, or extra large non stick sauté skillet, or… large paella pan, bring chicken/seafood stock and 2 tbsp of Tomatador to a simmer.
- Add saffron to 1/4 cup of hot tap water and let rest for 5 minutes to bloom.
- Add saffron with the bloom water and paella rice to the stock and bring to a boil. Stir once and only once.
- Reduce heat to medium-low and let the rice cook without a lid. Trust the process and you’ll end up with a light crust on the bottom of the pan as that adds to the texture of the burrito.
- In a food processor combine tomatoes, roasted red peppers, shallot, garlic, 2 tsp of salt, and 1/4 cup of parsley. Blend to a semi-smooth puree and set aside.
- In a small mixing bowl, combine Greek yogurt, Spiceology Greek Freak, and lime juice. Whisk thoroughly and set aside.
- In a large non stick skillet, heat 1/8 cup of olive oil.
- Drain shrimp, save some of the marinade, and sauté shrimp for 3 minutes on each side adding a touch of the marinade after turning the shrimp once.
- Remove shrimp from heat. Once all the liquid has cooked into the paella rice, turn off heat. Lightly heat your tortillas. Build burrito, rice, red pepper salsa, shrimp, Greek Freak crema and more parsley. Roll up, devour.
