A plate of hot campfire paella

Bush Cooking: Campfire Paella

Article from The Offroad Adventure Show

INGREDIENTS

  • Chorizo
  • Chicken
  • Olive oil
  • Onions
  • Capsicum
  • Garlic
  • Rice
  • Smoked paprika
  • Diced Tomatoes 
  • Water
  • Chicken stock
  • Worcestershire Sauce

METHODS

  • Start by slicing 2 chorizos, nice and thin.
  • Throw chorizos into a pan and wait for them to brown. Transfer to a plate.
  • Grab the chicken and slice it up into bite size chunks. Put into the pan with some olive oil.
  • While the chicken is cooking chop the onions up into nice, thin slices, and the capsicum into chunks.
  • Put the cooked chorizo, sliced onion, and chunky capsicum into the pan with the chicken and give it a stir.
  • Add your rice. Try to stick with 1 cup of rice for every 500g of chicken. We used 3 cups of rice on the show.
  • Stir the rice in with enough smoked paprika to cover all of the rice and 2 teaspoons of garlic granules.
  • Throw some crushed tomatoes in (1 can for every cup of rice or every 500g of chicken).
  • Add your water into the pan, making sure all of the rice is covered. Drop in 1 chicken stock cube as well as a few splashes of worcestershire sauce for a bit of a sweetener. 
  • Bring water to the boil, and then whack it onto the coals.
  • After about 45 min – 1 hour open up, dish up, and enjoy!

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