Camping Recipes: Paella

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

2 tablespoons olive oil
1 small onion, diced
1 small fennel bulb, diced
1 red pepper, diced
1 cup chopped mushrooms
2 teaspoons smoked paprika
Pinch of saffron, soaked in a little warm water
1 cup paella rice
Salt to taste
1/2 cup white wine
2 cups hot vegetable stock
Large handful chopped olives
1 jar (about 4 - 5) artichoke hearts, chopped
10 - 15 cherry tomatoes
Fresh parsley, to garnish
Sliced grilled sausages, to serve


Heat the oil in a large, cast iron saute pan and add the onion and fennel. Saute for a few minutes, until softened, then add the pepper and mushrooms.

Fry together for about 3 - 4 minutes. Add the paprika and saffron, stir and add the rice and salt to taste. Stir until the rice is coated with the spices and vegetables, then add the wine.

Cook for 2 - 3 minutes, until the wine begins to evaporate. Add the hot stock, stir, taste and season with a little more salt, if necessary. Stir in the olives and the artichoke hearts. Place the cherry tomatoes on top of the paella.

Cover tightly with foil, and transfer to the edge of a campfire grill or turn the heat on your stove as low as it will go. Cook undisturbed for 25 - 30 minutes, then take off the heat and leave to rest for a few more minutes.

When ready to serve, open the foil, gently stir the rice and serve with sliced sausages and garnished with fresh parsley.