Ooooooooo....I bet you wish you had smellivision by the time you have finished reading how to make our utterly moorish Smoky Chorizo, Chicken and Prawn Paella! This one-pot campfire dinner takes a little bit of love and patience, but given that you need a glug of a nice white wine to cook it, you may as well kick back and have a glass whilst you pull it all together!
As always, amounts in all of our recipes are approximate (we are in a field after all!) - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot!
Cook how suits you in the environment you are in - campfire, camping stove or oven. It will be delicious either way! You know the mantra by now right - glowing embers and skillet all the way for Camping Scamping HQ!
Keep reading to find out how to make this fabulous Smoky Chorizo, Chicken and Prawn Paella...
Ingredients:
Boneless chicken thighs, cubed
Chorizo, cubed
King prawns, raw
Paella rice
Onion
Garlic
Frozen peas (absolutely fine if they have defrosted in your cool box!)
Tin of chopped tomatoes
Dried thyme
Smoked paprika
Saffron (not essential, but does add depth to the flavour and camping can be decadent, right?)
Glug of white wine
Chicken stock
Salt and pepper, to taste
Wedge of lemon to serve
Method:
Heat a little olive oil in the skillet and soften the onions and garlic.
Add and brown the chicken thigh cubes.
Next up is the chorizo and cook until the oil starts to come out.
Add enough paella to feed your brood and stir through the cooking juices for a minute or two.
Deglaze the pan with a good glug of white wine and then add your tomatoes and stock. Stir through.
A sprinkle of paprika, thyme and saffron is all you need to do next and allow the mixture to gently bubble until the rice is almost cooked.
When you think you are about 10 minutes from the end add the peas
Then about 5 minutes from the end add the prawns and cook until they are pink all the way through.
You know it is done when the rice is soft, the prawns are pink and the stock has been absorbed by the rice.
Serve with a wedge of lemon
Honestly, this one is worth the wait and you will be fighting off the hordes wanting to dig in before you are ready to serve! It is delicious, nutritious and as good as it gets! Minimal washing up too - what more can you wish for?
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