Paella-Style Chicken and Rice
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.
