Fireside Paella

Paella is an impressive dish that serves a crowd. But have you ever thought of making it at camp? Mieke Johnson from Itsy Bitsy Beautiful shows us how in her recipe for Fireside Paella.

INGREDIENTS have been divided into categories for easy camp organization. See PREPARATION instructions for details.

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Servings 8 - 12 servings
Prep Time 30 minutes
Cook Time 55 minutes
Passive Time 1 hour
Submitted By Mieke Johnson from Itsy Bitsy Beautiful
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 12 servings
Prep Time 30 minutes
Cook Time 55 minutes
Passive Time 1 hour
Submitted By Mieke Johnson from Itsy Bitsy Beautiful
Share this Recipe
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Ingredients
Ingredients
Instructions
AT HOME
  1. Cut chicken thighs in thirds. Devein & peel shrimp. Freeze your chicken and shrimp in separate containers or plastic sealable bags. This gives them a couple of solid days in your cooler. Measure Arborio rice into a quart size plastic bag. Measure sherry into small container with tight fitting lid. Use masking tape and a marker to label each item.
IN CAMP
  1. 1 hour before cooking, prepare a fire. Once a fair amount of coals have been accumulated, move the coals to the side of the flame part of the fire. Adding more coals to this pile as time goes by. Place a grate over the coal pile (many fire pits at established campsites have them) or you can bring your own.
  2. Prep all ingredients while fire is burning down some cooking coals.
  3. Chop onion and bell pepper. Trim the ends of the fennel and reserve the tops. Halve the fennel lengthwise. Remove tough outer layer and the base end. Thinly slice. Mince the garlic cloves. Thinly slice chorizo.
  4. Move all ingredients fire side along with cooking utensils, heat proof gloves and an empty plate.
  5. Place a paella pan on the grill and add about a TB of olive oil. Swirl to coat the pan. Add sausage and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon or tongs, keeping as much oil as possible in the pan.
  6. Brown chicken in paella pan, turning over once, until cooked through, 6 to 8 minutes per batch. While browning, add a sprinkle of salt and some paprika before turning. Transfer to a second plate.
  7. Add another good pour of olive oil to the pan. Toss in the fennel, onion, and bell pepper. Saute' until the fennel softens a bit, 8-10 minutes. Stir in garlic and a good sized dash of salt. Add about 2 tsp. of paprika and the saffron threads. Cook, tossing to coat, until fragrant for a couple of minutes. Add the can of tomatoes and continue to cook, stirring until it thickens a bit. About 5 minutes.
  8. Now add the rice and stir it up until it is well coated. Add about a cup of water, the sherry, chicken broth, olives and chorizo. Stir. Add the shrimp. Reduce heat and simmer until the the liquid is almost absorbed, shrimp is cooked and the rice is tender. Maybe 25 minutes, could be a bit more. Add liquid if needed. Stir occasionally to avoid sticking. Add cooked chicken and fold the pieces into the mixture. Taste for salt. Chop up the fennel fronds and serve on top.
Recipe Notes

Cook once for two meals:

Leftover paella makes a great breakfast or lunch the next day. Reheat stovetop in a pan. Stir to avoid sticking. Perhaps add a couple of pan fried eggs, some chopped cilantro and a dash of hot sauce on top. Or serve hot or cold over some greens with a drizzle of olive oil for a lunch time salad option.

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