Campfires and hot dogs go together like peanut butter and jelly. However, when you are overlanding and potentially driving for hours and hours you want something a little more substantial. Nothing beats ending the day with a belly full of a warm hearty meal as you sit around the campfire and reflect on the day, while planning the next day. We recently purchased a Southwest Disk (discada) for overlanding/camping. We like the larger size so we can cook for a larger group, although it is a bit hefty when it's just two people (so we have recently purchased a smaller one as well). The first recipe I wanted to try on the Southwest Disk is a Spanish Paella, simply because the dish reminded me somewhat of a paella pan and well because I love paella. To save time when overlanding I like to prepare and chop my vegetables ahead of time. Sometimes I'll cut the meat and vacuum seal it as well. Please enjoy the recipe (and quick video of me making this dish while at Overland Expo West).
Spanish Paella
Ingredients
1/2 lb shrimp (I use about 1/2 a bag of peeled, deveined jumbo shrimp with the tail on). I like to have them frozen\ so they are about defrosted by dinner time). Marinate the shrimp in some lemon juice and Old Bay Seasoning. I don't measure this, I just generously coat in lemon juice and then Old Bay. Let that marinate while you cook the rest.
1/4 cup Extra Virgin Olive Oil
1 Onion (diced)
1 small green pepper (diced)
1 small red pepper (diced)
4-6 cloves of garlic (for ease while camping I use jarred garlic)
3 tomatoes (roma, diced)
1 bay leaf
a pinch of saffron threads (about 1 teaspoon)
salt and pepper to taste
1/4 cup white wine/beer
4 boneless, skinless chicken things (trimmed of fat and cut into small pieces/strips)
1/4 cup fresh parsley, chopped
2 cups short or medium grain rice (suggested Bomba, Arborio, or Calrose. Mahatma also makes a parboiled paella rice that works great if you can find at your local grocery).
5 cups chicken broth
1 cup peas (I use frozen)
optional (clams or mussels). I use about 8-12 but it's up to you.
Roasted red pepper strips for garnish (I use the jarred variety).
1) The olive oil, onion, red and green peppers, and garlic make up the "sofrito" or the base of the paella. Add the olive oil to the pan/disk over medium heat and cook the vegetables until the onion is translucent.
2) Add the tomatoes, bay leaf, saffron threads, and salt/pepper to your sofrito mixture in the pan. Stir and cook for about 5 minutes.
3) Add 1/4 cup white wine or light beer to the sofrito and tomato mixture and let cook uncovered for about 10 minutes.
4) Add the chicken, parsley, and rice cooking and stirring for about 1 minute. Add the broth, pouring over the entire pan ensuring the rice is in a nice even layer. Bring the mixture to a boil and then reduce to medium low to simmer for about 20 minutes uncovered. While it is simmering you do not want to stir the rice, rather you will gently shake the pan from side to side or in a circular motion. You will shake the pan only 2-3 times in that 20 minutes. You may feel like the rice on the bottom may burn if you don't stir, but when done well you should have a crust of rice that forms on the bottom of the pan. If the liquid absorbs quickly and the rice is still a little crunchy add a but more chicken broth or wine/beer/water.
5) Add the shrimp that have been marinating and nest it in the rice mixture. Add the peas, red pepper strips, and optionsl clams/mussels and let cook another 5 minutes covered. Remove from heat and cover for 5-10 minutes (ensuring shrimp are pink and clams have opened...removing any clams that did not open). Garnish with fresh parsley and enjoy!
Comments