Wednesday, September 21, 2011

Gourmet Camping Paella

Over the weekend I made my first Spanish Paella for 30 people.  I didn’t have a Paella pan big enough to make for that many so I used a nice deep long stainless steel roasting pan on my Masterbuilt 7 in 1 Propane BBQ/Smoker/Grill.  It was quite the yummy fun production.  The Paellero' Paella Seasoning  (Spanish Seasoning with Saffron) by La Tienda Ifound online here (It made this dish easy and off the hook good) 

I love “Chop Talk” I call it.  It’s when you sit outside at a picnic table with a chopping board, a sharp knife, some fresh cocktails and chop and slice veggies with good friends and catch up on things – together.  It makes the food prep so much more easy & fun.  It’s even better under a shady tree with very silly musical goofy friends.  Live music is a culinary plus.  You would be surprised what your hungry friends will do to help for a good camping gourmet meal. Don't be afraid to try this out doors, it's all in the prep.  Great for a special occasion or holiday feast.

Here is the recipe I made: 

1 tablespoon olive oil
½ cup butter
5 bacon slices, chopped
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups Arborio rice
½ cup fresh chopped parsley
½ cup fresh chopped basil
4 bay leaves
Paellero' Paella Seasoning  (Spanish Seasoning with Saffron) by La Tienda
1 bottle of clam juice
1 ½ cups chicken stock
2 cups white wine
1 pound large uncooked shrimp, peeled, deveined
1 pound pork loin cubed
1 pound of chicken thigh meat cubed
1 dozen clams, scrubbed
1 pound of Spanish Chorizo cubed
2 cups fresh greens beans
1 cup frozen green peas, thawed
Lemon wedges 

COOKING MUSIC SELECTION: With Love - Classical Spanish Guitar - John Clarke 

Preheat oven to 450°F. Heat butter and olive oil in heavy large deep pan or pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Add garlic a onion, stir until they start smelling really good.  Add  chicken pieces, pork and chorizo, and salt and pepper. Saute until browned a bit. 

Now add the white wine and clam juice to deglaze the pan, make sure to scrap all the brown bits from the bottom of the pan, meca flavor goodness, add the packet of Paellero' Paella Seasoning (This stuff is great, its full of Smoked Sweet & Hot Spanish Paprika, Saffron, garlic spices and herbs, I bought mine online).  Mix together well.

Now add the rice, the beans, peas, half the herbs and chicken stock.  Stir well turn up the heat until it comes to a nice soft boil, now turn down the heat to low, add the shrimp and clams and cover.

Let simmer on very low until the rice is creamy and soft, about 30 mins. (This is Risotto rice I use, it needs to be stirred with consistent TLC - well worth the foreplay)  Take off the heat, squeeze fresh lemon and sprinkle with the rest of the fresh herbs.  Let paella stand 10 minutes. To Die For! 


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