Photo: Thomas J. Story

YieldsServes 6 to 8 (serving size: about 2 cups)
AuthorElaine Johnson

You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.

How to Make It

Step 1
1

AT HOME

Step 2
2

Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.

Step 3
3

IN CAMP

Step 4
4

Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.

Step 5
5

Brown half of chicken at a time in pot, turning over once, until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.

Step 6
6

Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out core in a V and thinly slice bulb.

Step 7
7

Add remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.

Step 8
8

Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.

Step 9
9

Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.

Step 10
10

Make ahead: Through step 1, up to 2 days, chilled.

Ingredients

 1 small onion
 1 green bell pepper
 1 cup pimento-stuffed green olives
 1/2 pound Spanish chorizo or andouille sausage
 1 1/2 pounds boned, skinned chicken thighs
 1 1/4 teaspoons kosher salt, divided
 2 1/2 teaspoons smoked paprika, divided
 3 tablespoons olive oil, divided
 1 fennel bulb with feathery greens
 3 large garlic cloves, minced
 1/4 teaspoon saffron threads
 1 can (14 1/2 oz.) diced tomatoes
 2 cups Arborio rice
 3/4 cup Spanish fino sherry or other dry sherry
 1 can (14 1/2 oz.) reduced-sodium chicken broth
 8 ounces thawed frozen shelled and deveined cooked small shrimp (70 to 110 per lb.)

Directions

Step 1
1

AT HOME

Step 2
2

Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.

Step 3
3

IN CAMP

Step 4
4

Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.

Step 5
5

Brown half of chicken at a time in pot, turning over once, until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.

Step 6
6

Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out core in a V and thinly slice bulb.

Step 7
7

Add remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.

Step 8
8

Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.

Step 9
9

Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.

Step 10
10

Make ahead: Through step 1, up to 2 days, chilled.

Paella-Style Chicken and Rice