CHEF
RECIPES

GLAMPING

Cast Iron


PAELLA


A Family Tradition


Spanish families have been cooking

Paella over the campfire since the 1700's.

Valencian families cooked their rice

in wide pans over wood fires,

tossing in chorizo, chicken,

fresh shellfish and seafood.


Simplywhat family brought to the fire.


Ready to have fun?

INGREDIENTS


  • 1 pound Mussels,

Clams or Prawns

  • Options Chicken, White FIsh
  • 1 Chorizo Sausage
  • 1 medium minced onion, 3 tbsp ish
    Extra Virgin Olive Oil
  • 2 tsp salt, ½ tsp red pepper flakes
  • 4 cloves minced garlic
  • 15 cherry tomatoes
  • 4 Threads of Saffron
  • 1 1/4 tsp Paprika
  • 1 cup short grained rice,

Bomba traditional

  • 1 ½ cup broth or water
  • ½ cup White Wine (optional)
  • Parsley, Herbs to garnish

Find a good spot to put your cast iron
pan on the campfire to heat up evenly.
Heat the paella pan up for a
moment.Pour in olive oil, and sauté
Chorizo until it’s oil releases.

Remove the Chorizo and set aside.

Add diced onion, red pepper, garlic to

the flavored oil base in the pan.

Cook until soft

Stir in rice, coating with oil.

Add Chorizo oil ONLY as needed

Mix in saffron, paprika, and salt

Lightly brown the rice



After Rice is slightly brown, slowly pour

water or a broth in the paella pan.

Once boiling, reduce to simmer by adjusting

bbq coals or your wood or your propane fire

(however you prefer to burn) to lower heat.

After 15 min, arrange seafood now on top,

then add back in the chorizo.

No Stirring the rice! You want crust on the pan.

Cook 10 minutes or so until rice is tender.

Test bottom for firm crust.

Remove from heat

Squeeze lemon over top, light parsley or

green herb sprigs