Campfire cooking techniques can elevate your culinary experience, especially with dishes like campfire paella featuring saffron and shrimp. This method marries the traditional flavors of Spain with the great outdoors, creating a dish that celebrates cooking over an open flame while capturing the essence of rustic cuisine.
I’ve simplified the process without sacrificing flavor, ensuring you can whip this up in one pan over the campfire. With just a cast iron skillet and a few campfire ingredients, I’ll show you how to squeeze maximum flavor from minimal effort.
What Makes Campfire Paella Special
The origins of paella date back to Valencia, where it’s traditionally made with local ingredients like rabbit, snails, and a variety of vegetables. However, outdoor cooking calls for adaptability, which is why I choose shrimp and saffron for my campfire version. Using seafood provides a depth of flavor that complements the smoky notes that infuse during cooking over an open flame.
Cooking over fire presents its own challenges, such as temperature control and uneven heat. However, these factors also enhance the dish’s rustic quality, embodying the spirit of campfire cooking. With the right techniques, you can master this delightful dish and impress your camping companions.
Campfire Paella with Saffron and Shrimp Recipe
This campfire paella with shrimp is a harmonious blend of flavors, showcasing the aromatic saffron against the backdrop of smoky shrimp, all cooked to perfection in a single cast iron skillet.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15-ounce) can diced tomatoes, drained
- 2 cups arborio rice (or any short-grain rice)
- 4 cups chicken broth (or vegetable broth)
- 1/4 teaspoon saffron threads
- 1 pound shrimp, peeled and deveined
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Set up your cast iron skillet over the campfire, allowing the skillet to heat for about 5 minutes.
- Add 2 tablespoons of olive oil, swirling to coat the bottom of the skillet.
- Sauté 1 medium onion, chopped, and 2 cloves of garlic, minced, until the onion is translucent, about 3 minutes.
- Add 1 diced bell pepper, cooking for an additional 2 minutes, stirring frequently.
- Stir in 1 (15-ounce) can of diced tomatoes, drained, and cook for 2-3 minutes to combine the flavors.
- Add 2 cups of arborio rice to the skillet, stirring well to coat the rice with the oil and vegetables.
- Pour in 4 cups of chicken broth and sprinkle in 1/4 teaspoon of saffron threads, stirring gently.
- Bring the mixture to a boil, then reduce the heat by moving the skillet further from the flames and cover it with a lid or aluminum foil.
- Let it simmer for 15 minutes, without stirring, allowing the rice to absorb the broth.
- Add 1 pound of peeled and deveined shrimp and 1 cup of frozen peas, gently folding them into the rice.
- Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with smoked paprika, salt, and black pepper to taste. Garnish with fresh parsley before serving.
Recipe Notes
This paella tastes best fresh, but you can store leftovers in an airtight container in the cooler for up to 2 days. You can easily double the recipe, just ensure your skillet is large enough. If shrimp isn’t available, feel free to substitute it with chicken or even a mix of vegetables for a vegetarian option.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
If that matters to you, our piece on budget friendly activities goes further.