Campfire Paella

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Gather 'round the campfire and dive into the flavors of Spain with this Campfire Paella. It's an exciting way to elevate your outdoor dining experience, combining the rustic charm of a campfire with the rich, savory taste of a classic paella.

Ingredients for Campfire Paella

Olive oil is your starting point for flavor, providing a rich base for sautéing. Chorizo, with its smoky and spicy profile, infuses the dish with depth. The onion and garlic form the aromatic foundation, enhancing the overall taste. A touch of smoked paprika and delicate saffron threads give the paella its distinct color and earthiness. Arborio rice absorbs all these flavors beautifully, creating a creamy texture. Chicken broth serves as the liquid base, keeping the dish moist. The mussels, clams, and shrimp are the stars, providing fresh, briny notes. Lemon wedges and chopped fresh parsley add a burst of freshness at the end.

Tips & Tricks

  • If you don't have a lid for your skillet, tightly cover it with foil to trap in heat.
  • For a smoky flavor, use a mix of applewood or hickory chips in your campfire.
  • Pre-measure and prep ingredients ahead of time to make cooking at the campsite a breeze.

Serving Suggestions

Pair your campfire paella with a crisp, chilled white wine like a Sauvignon Blanc or an Albariño. A simple side salad with a light vinaigrette complements the rich flavors beautifully.

Frequently Asked Questions

Can I use a different type of rice?
Arborio rice is best for its creamy texture, but you can use other short-grain rice if needed. Just adjust the liquid accordingly.
What if I don't have saffron?
Saffron can be pricey, so if you don't have it, a pinch of turmeric can mimic the color, though the flavor will be different.
How do I know when the seafood is done?
The mussels and clams should open up, and the shrimp will turn pink and opaque.

Campfire Paella Recipe Walkthrough

Start by heating up olive oil in a large, deep skillet right over the campfire. You’ll want it nice and hot before tossing in the chorizo. Let it sizzle until browned, then scoop it out and keep it aside — it’ll come back into play later.

Next, in the same skillet, toss in the onion and garlic. Stir them around until the onion turns translucent and everything smells incredible. Stir in the smoked paprika and the saffron threads. Just a quick minute here to let the spices wake up and infuse the oil.

Now, add the arborio rice, giving it a good stir to coat the grains with all that spiced-up oil. Pour in the chicken broth and bring the whole mix to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 10 minutes. Stir occasionally to make sure nothing sticks.

Time to bring in the seafood. Arrange the mussels, clams, and shrimp over the rice. Cover the skillet with a lid or some foil to trap in the heat. Let everything cook for another 10 minutes or so, just until the seafood is cooked through and the liquid is mostly absorbed.

Remove the skillet from the heat, discard any shellfish that didn’t open, and season with salt and pepper to taste. Finish it off with lemon wedges and a sprinkle of parsley before serving.

Why You'll Love This Recipe

  • Perfect for outdoor cooking — brings a touch of gourmet to the wilderness.
  • A one-pan wonder that minimizes cleanup and maximizes flavor.
  • Showcases a vibrant mix of seafood and smoky chorizo.
  • Impresses friends and family with a hearty, satisfying meal.

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

Step-by-step 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.

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