This Community Recipe was uploaded by the user Jamie.
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I like to put my favourite foods where they shouldn't go. So I'm putting paella and chorizo into a burrito and let me tell you that it works. It's surprising and delicious. So there.
- 2 tbsp olive oil
- 1 ea brown onion
- 1 ea plum tomato
- 2 cloves garlic
- 100 g bomba rice
- 1 tbsp smoked paprika
- 125 ml white wine
- 1 tsp saffron
- 500 ml chicken stock
- 150 g chorizo
- 500 ml red wine
- 2 ea chicken breasts
- 2 cloves garlic
- 2 ea egg yolks
- 1 tbsp dijon mustard
- 250 ml groundnut oil
- 4 ea plum tomatoes
- 1/2 bunch fresh parsley
- 2 tbsp lemon juice
- 4 ea large flour tortillas
Start The Paella
Peel and dice the onions and tomatoes. Peel and mince the garlic.
Put a paellera or a large frying pan over a high heat and add the olive oil. Add the onions, tomatoes and garlic.
Turn the heat on the pan down and fry for 10 minutes, stirring regularly, then add the rice. Turn the heat up, stir in the smoked paprika and then pour in the white wine. Let it bubble away and reduce by half.
Finish The Paella
Steep the saffron in 2 tablespoons of boiling water for five minutes then add it all to the pan.
Pour in all of the stock and turn the heat down to medium, so that the liquid is bubbling gently all over. Try not to stir, and if you do try not to disturb the rice on the bottom of the pan.
Cook until the liquid is absorbed and the rice is just cooked.
Take the pan off the heat and let the dish sit for 10 minutes before serving.
Cook The Chorizo And Chicken
Slice the chorizo and throw it into a small saucepan over a high heat for a few minutes before pouring in the red wine. Let it come to a gentle simmer and add the chicken breasts. Simmer for 20 minutes, then remove the chicken and pull it into strips.
Keep the wine over a high heat, return the chicken to the pan and bubble for another 10 minutes.
Make The Aioli
Meanwhile peel and mince the garlic.
To make the mayo, in a mixing bowl whisk the dijon mustard into the egg yolks. Slowly drizzle in the oil, whisking constantly until the mixture thickens enough to hold it’s shape (you may not need all of the oil). Stir in the garlic and season with salt and pepper and set aside for later.
Make The Salsa
Dice the tomatoes and chop the parsley for the salsa. Add to a small bowl and combine with the lemon juice and a little salt.
Place the tortillas, one at a time, into a dry frying pan over a high heat for 30 seconds each side.
Lay out the warm tortillas onto a work surface and spoon a line of paella across each, just off centre.
Pile a line of meat next to the rice, then top with the salsa and the aioli.
Half fold in the left and right edges, then carefully fold the edge closest to you over the fillings and continue to wrap tightly, making sure that they’re not unfolding.
Makes 4 burritos
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