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EASY PAELLA RECIPES

easy paella

 

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EASY ONE POT PAELLA

Paella is a one-pot meal, making it ideal for camping.

Traditional Paella is a great one-dish Spanish meal made up of rice along with ingredients such as chorizo, chicken, peas, squid, mussels and prawns, and is served in a large shallow pan (a paella pan). Saffron threads are often used to give the meal its yellow colouring. You can however make an easier version using less ingredients and without the need for a ‘paella’ pan, but you will need a large deep frying pan, or a large camp oven will work a treat.

easy paellaEasy Paella No 1
Serves 4 to 6

Ingredients

1 tblspn olive oil
1 tblspn butter
1 onion – chopped (you could also use a leek)
2 tspns minced garlic - optional
1 lg chorizo or spicy sausage (approx 100gm) - chopped
1 tspn turmeric powder
¼ tspn paprika powder - optional
1 ½ cups long grain rice
4 cups chicken stock - HOT/BOILING
1 cup frozen peas (or some reconstituted dehydrated packet peas)
1 ½ to 2 cups marinara seafood mix (defrosted if brought frozen) – amount of seafood depending on how much you want to put in the dish.
salt, pepper to taste

Method
Heat the oil and butter in a deep frying pan or camp oven.
Add the onion and garlic and sauté for a few minutes over a medium heat until softened (don’t brown the onion).
Add the chorizo and fry for a few minutes until it releases its oils and flavour.
Add the turmeric, paprika and rice and give it a good stir to coat the rice with the oils in the pan.
Add the HOT stock, stir well to combine, and bring to the boil.
Season to taste. (Go easy on the salt – stock cubes and packet stock are often quite salty.)
Reduce the heat to a gentle simmer, cover, and cook for 15 minutes, stirring a couple of times during cooking. (Make sure the lid is a tight fit so the steam doesn’t escape. To do this, use some baking paper, enough to cover the top of the pan, then put on the lid to create a firm fit.)
Stir in the peas, cover again, and cook for another 5 minutes.
(If using some cooked chicken you can add it now so it is heated through when finished cooking.)
Add the seafood, stir through to combine, cover again, and cook for another few minutes or until the seafood and rice are cooked. It should take about 20 to 25 minutes for the rice to be tender and the liquid absorbed.
Best served immediately with some fresh, crusty bread.

Viv’s hints: Chorizo sausage originally comes from Spain and has a smoked paprika flavour. You can use any spicy sausage. You can also add some cooked chicken (chopped), and if you allergic to shellfish like I am, then just use other meats, and/or just fish. You could also add some chopped bacon and chopped red capsicum, as well as a can of diced/chopped tomatoes – just cut down on the stock.

 

Easy Paella No 2
Serves 4 to 6

Ingredients
1 tbs olive oil
2 small chicken breast fillets (preferably with skin) - cut into bite-sized pieces
1 onion - finely chopped
2 garlic cloves - crushed
1 small red chilli - seeds removed & finely chopped (or use 1 tspn or more of dried chilli flakes, or crushed chilli)
1 red capsicum - chopped
1 spicy or smoked sausage - chopped
1 tspn ground turmeric
1/2 tspn paprika powder
1 cup basmati rice
1 x med can tomatoes - drained and chopped
1 1/2 cups (500ml) chicken stock - HOT
salt, pepper
1 cup (250gm) cooked prawns - peeled
1 x med ( 425g) can cannellini beans - rinsed & drained
handful of green beans - chopped and cooked but still crunchy (or you could use some frozen beans)
a little chopped coriander or parsley leaves - optional
Lemon wedge - to serve

Method
Heat the oil in a deep frying pan or camp oven.
Saute the chicken pieces until browned and cooked through. Remove and drain on some paper towel.
Add a little more oil if necessary, heat and add the onion, garlic, red chilli and capsicum and sauté for a few minutes over a medium heat until softened (don’t brown the onion).
Add the spicy sausage and fry for a few minutes until it releases its oils and flavour.
Add the turmeric, paprika and rice stir for a couple of minutes.
Add the drained tomatoes and HOT stock. Mix to combine and bring to the boil.
Season to taste. (Go easy on the salt – stock cubes and packet stock are often quite salty.)
Reduce the heat to a gentle simmer, cover, and cook for 15 minutes, stirring a couple of times during cooking.
Add the cooked chicken, along with the prawns, cannellini beans and green beans and stir gently to mix through.
Cover again, and cook for another few minutes or until everything is heated through. The rice should be tender and the liquid absorbed.
Stir through the coriander or parsley and serve immediately with some lemon wedges on the side.

Viv's Hint: Turn the Paella into a vegetarian Paella by omitting the meat and seafood and adding some marinated artichoke hearts (quartered), asparagus (blanched and trimmed), zucchini (chopped), carrots (sliced or julienned), mushrooms, etc.

 

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