Ingredients:

– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 200 g smoky chorizo, sliced
– 300 g chicken thighs, boneless and skinless, cut into bite-sized pieces
– 1 teaspoon smoked paprika
– 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
– 300 g Bomba or Arborio rice
– 800 ml chicken or vegetable broth
– 200 g large shrimp, peeled and deveined
– 200 g mussels, cleaned
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
– Lemon wedges, for serving

Instructions:

1. Prepare a campfire by building a medium-sized fire and allowing it to burn down until you have a bed of glowing embers. Position a sturdy grill grate over the fire, ensuring it’s stable and secure.

2. Heat a large paella pan or a cast-iron skillet over the grill grate. Add the olive oil, onion, and garlic to the pan. Sauté until the onion becomes translucent and fragrant.

3. Add the sliced bell peppers and chorizo to the pan. Cook for 5 minutes, stirring occasionally, until the peppers soften slightly and the chorizo releases its smoky essence.

4. Push the ingredients to the outer edges of the pan and add the chicken pieces to the center. Season with salt, pepper, and smoked paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.

5. Spread the rice evenly over the pan, allowing it to toast slightly in the flavorful oil and spices. Stir in the soaked saffron threads and its water, evenly distributing the vibrant color throughout the rice.

6. Carefully pour the chicken or vegetable broth into the pan, so it lightly covers the rice and ingredients. Be cautious not to add too much liquid, as this can lead to a slightly mushy paella.

7. Bring the broth to a simmer, then reduce the heat to low. Cover the pan with a foil tent, ensuring it’s sealed tight around the edges to retain heat and steam. Cook for about 20 minutes, or until the rice is almost cooked.

8. Uncover the pan and arrange the shrimp and mussels on top of the semi-cooked rice. Cover the pan again and let it cook for an additional 10 minutes until the seafood is fully cooked and the rice has absorbed all the flavorful juices.

9. Once cooked, remove the foil and let the paella rest for a few minutes. Garnish with freshly chopped parsley, for a burst of color and freshness.

10. Finally, serve the Campfire Paella straight from the pan, accompanied by lemon wedges that can be squeezed over individual portions to add a hint of zesty tang. Allow everyone to immerse themselves in the flavors of the dish, appreciating the smoky undertones and the mingling of textures.

Tips and Variations:

– Experiment with the proteins: Feel free to substitute or add different proteins, such as squid, clams, or chicken wings, depending on your preference.
– Add a pinch of love: Paella is best enjoyed with friends and family. So, while preparing this dish, sprinkle it with laughter, shared stories, and the joy of togetherness.

Closing:

As you gather around the campfire, envision the landscapes of Spain, and bask in the captivating tale of Campfire Paella. Let this legendary dish be a delicious reminder of how food has the magical power to bring us closer, uniting us in the art of culinary storytelling. Enjoy every bite under the starry sky, and create your own memories to pass on for generations to come.