Another in the occasional series of recipes, again cooked on our Anevay Frontier stove. This weekend we had a “come camp with me” night, where everyone brought something along that they cooked on the camp site. As we usually use a paella pan to cook on top of our stove, there was a fairly obvious choice, an interpretation of paella.
There are loads of different recipes for paella, and this campfire one was adapted from the one I normally cook at home. The constraints of cooking on camp call for some adaptations, most of all, using pre-cooked fish. So here is the campfire adaptation of paella, which should serve 4-6. You will need:-
Tablespoon of oil
1 500g packet Valencia rice (this is the classic Spanish paella rice, but another short grain rice like arborio/risotto rice works just as well)
Some kind of paella spice mix (you can get these in all sorts of places, or make your own with paprika, salt, saffron, dried or powdered garlic, dried chives and a little cayenne if you like a bit of warmth)
Onions, finely chopped (1 or more depending on size)
1 tin of chopped tomatoes
Glass of white wine (optional)
Around a litre of boiling water or stock
Wild garlic (optional, and included just because we had found some out on our walk today)
1 jar Peppadew peppers (your choice of hot or mild)
Chopped or sliced chorizo (your choice of hot, sweet, smoked, etc.)
Cooked fish (this is the cheat part, cooked mackerel, prawns and squid make life easy)
Off we go. Put the oil in the pan and heat. Add the finely chopped onions and cook over as low a heat as possible until they start to go translucent.
Next, add the chorizo and cook for a few minutes until it starts to release its flavours into the pan. The photo is from an indoor version of the recipe:-
Add the glass of wine if you have it, or some water if not. Cook for a minute, then add your spice mix and cook for another minute. Then add the can of chopped tomatoes and combine with the items in the pan. Finally add the boiling water or stock, give everything a good stir and leave to simmer for 20-30 minutes, stirring occasionally to make sure the rice doesn’t stick to the pan.
When most of the liquid has evaporated, add in your cooked fish and Peppadew peppers, and give everything a quick stir, and you are ready to serve. If you do have the optional wild garlic, sprinkle it on top. And it will look something like this:-
A bit of a blurry photo, but I was hungry and had just been cooking this for everyone!