Paella
I got my tripod grill going and I picked up a used 15" paella pan, so maybe it's time for some paella when camping next trip. Note: Not my linked images. Anyone else do paella? I have made it onc...
Forum Discussion
I love paella. I had 2 Spanish architects that worked for me and they would fight about what should be included. One was from Sevilla and he insisted that only rabbit be used. The other was from Valencia and she insisted only on seafood and perhaps chicken. To keep peace, I would do paella with seafood AND chicken, and perhaps rabbit if available.
I grow clams (12,000), mussels (15,000) and oysters (6,500) on my beach and use them in my paella.
I do a cheater version when camping:
Sauté sweet onions and mixed sweet peppers in olive oil with fresh oregano in a large frying pan with lid. Sauté prepared saffron rice mixes in olive oil with onions and peppers, and then boil in chicken broth and white wine (or water) per package instructions.
BBQ Italian (or Chorizo) sausage, with chicken thighs that have been marinated with olive oil, fresh oregano, grated garlic, and ground cumin.
Steam mussels, clams, and shrimp, until prepared. Add to rice mixture.
Add Italian cut green beans (or green peas), butter beans, diced tomatoes, diced pimentos and season with ground black pepper and sea salt.
Serve with lemon wedges and dry Spanish white wine or Sangria.
I grow clams (12,000), mussels (15,000) and oysters (6,500) on my beach and use them in my paella.
I do a cheater version when camping:
Sauté sweet onions and mixed sweet peppers in olive oil with fresh oregano in a large frying pan with lid. Sauté prepared saffron rice mixes in olive oil with onions and peppers, and then boil in chicken broth and white wine (or water) per package instructions.
BBQ Italian (or Chorizo) sausage, with chicken thighs that have been marinated with olive oil, fresh oregano, grated garlic, and ground cumin.
Steam mussels, clams, and shrimp, until prepared. Add to rice mixture.
Add Italian cut green beans (or green peas), butter beans, diced tomatoes, diced pimentos and season with ground black pepper and sea salt.
Serve with lemon wedges and dry Spanish white wine or Sangria.
