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Natasha Laging10 Mar 2018
FEATURE

Camp cooking: Paella

Popular Spanish dish makes a cracker meal around the campfire

Paella is one of the most popular global dishes and there are many variations. The dish has humble origins and was originally a staple with Spanish farmers and prepared over a wood fire with many different ingredients thrown in.

Today in Spain, families often congregate on mass to eat paella and it tends to be cooked at the beach or mountain picnic spots.

Paella can create a fun and sociable environment and is a perfect way to spend more time with the family when camping.  So, round up the kids and get them to help with the preparation...

Ingredients

  • 1 tbs olive oil
  • 2-3 small chicken breast fillets cut into small pieces
  • 1 cup cooked and peeled prawns
  • 2 garlic gloves crushed
  • 1 onion
  • 1 red capsicum
  • 1 small red chilli finely chopped or dried chilli flakes
  • 1 tbsp ground turmeric
  • 1 cup basmati rice
  • 1 x medium can tomatoes drained and chopped
  • Chicken stock
  • Green beans (handful)
  • Chopped coriander
  • Paprika
  • Lemon wedge

Equipment

  • Deep fry pan
  • Stirring utensils
  • Paper towel
  • Table spoons
  • Cooking cups

Method

  • Heat the oil in the frying pan
  • Saute the chicken until cooked through
  • Remove and drain on some paper towel
  • Heat a little more oil and add the onion, garlic, chilli and capsicum and sauté for a few minutes over a medium heat until softened
  • Add the turmeric, paprika and rice and stir for 2 minutes
  • Add the drained tomatoes and hot stock
  • Mix to combine and bring to the boil
  • Season to taste
  • Reduce the heat to a gentle simmer, cover, and cook for 15 minutes, stirring a couple of times here and there
  • Add the cooked chicken, along with the prawns and green beans and stir gently
  • Cover again, and cook for another few minutes until the rice is tender and the liquid is absorbed
  • Sprinkle coriander and squeeze lemon juice over the paella and serve

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Written byNatasha Laging
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