INGREDIENTS

12 each  10" Whole Wheat Tortillas (10425)  
1/4 cup  Olive Oil  
1 cup Red Pepper , diced 
1 cup  Onion , white , diced 
20 oz.  Haddock or other white fish , chopped 
4 cups Arborio Rice  
1 tsp.  Saffron , crushed 
1/2 tsp. Smoked Paprika  
8 cups  Fish Stock  
20 oz.  Shrimp , peeled and deveined 
20 oz.  Mussels , live , prepared 
2 cups  Peas , frozen 

DIRECTIONS

1.) In a large Paella pan, over medium heat, add oil. Add red pepper, and onion. Sauté until translucent, add fish and allow to cook for 5-7 minutes. Add rice, saffron and paprika, mix around in pan. Add fish stock, bring to a simmer and turn to low. Add shrimp and mussels, hinge side down. Allow to simmer for 20 minutes, adding peas half way through the cooking process. Once rice is tender and shrimp are cooked, remove mussels. Discard any that didn’t open and remove meat from remaining shells, discard shells and mix meat back into Paella. Reserve warm.

2.) To serve: in warm tortilla, place approximately 1 cup of paella, fold up sides and roll end over end to create burrito. Cut in half on a bias, serve.

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