Campfire Paella
A rustic and flavorful twist on the classic Spanish dish, Campfire Paella combines smoky chorizo, saffron-infused rice, and fresh seafood cooked over an open flame. Enjoy the deep, rich flavors reminiscent of the Mediterranean coast.
Prep time: 20 minutesCook time: 1 hourServes: 6
Ingredients
2 tbsp olive oil
1 lb chorizo, sliced
1 onion, chopped
4 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp saffron threads
1 1/2 cups arborio rice
4 cups chicken broth
1 lb mussels, scrubbed and debearded
1 lb clams, scrubbed
1/2 lb large shrimp, peeled and deveined
1 lemon, cut into wedges
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
1. Heat olive oil in a large, deep skillet over the campfire.
2. Add chorizo and cook until browned. Remove and set aside.
3. In the same skillet, add onion and garlic; sauté until onion is translucent.
4. Stir in the smoked paprika and saffron threads, cooking for 1 minute.
5. Add the arborio rice, stirring to coat with the oil and spices.
6. Pour in the chicken broth and bring to a boil.
7. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
8. Arrange mussels, clams, and shrimp over the rice.
9. Cover with a lid or foil and cook until seafood is cooked through and liquid is absorbed, about 10 more minutes.
10. Remove from heat, discard any unopened shells, and season with salt and pepper.
11. Garnish with lemon wedges and parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
