Camping Paella for a Crowd
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Ingredients
- 16 chicken pieces (thighs and drum sticks)
- Olive oil
- 500g paella rice
- 2 litres chicken stock, hot
- 2 large pinches saffron
- 250g spicy chorizo, sliced
- 2 red sweet pointed peppers, roughly chopped
- 2 long red chillies (fairly mild ones), finely chopped
- 250g fine green beans, trimmed and halved
- 400g tin of butter beans, drained
- 800g chopped tomatoes
- 1 heaped teaspoon smoked paprika
- 1 small bunch rosemary, leaves picked and chopped
- Salt and freshly ground black pepper
Details
servings 10
Level of difficulty Average
Preparation time 60mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Heat 6 table spoons of olive oil in a paella pan. Place the chicken pieces in the pan, once they are browned on all sides remove them and keep warm.
Step 2
Add the chorizo, green beans, butter beans, peppers, chilli and rosemary to the pan, allow to cook for about 4 minutes, add the chopped tomatoes and paprika, season and cook for a further 2 minutes.
Step 3
Add the chicken pieces and simmer for about 25 minutes, until the chicken is almost cooked through.
Step 4
Pour in a litre and a half of hot chicken stock and 2 large pinches of saffron. Bring everything up to a simmer and then thoroughly stir in the paella rice. Do not stir again, but leave to cook for 20 minutes. Turn off the heat and cover with a tea towel; this helps the final swelling of the rice and will also absorb excess steam. Serve immediately.
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