How long does campfire paella primavera [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can campfire paella primavera [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is campfire paella primavera [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does campfire paella primavera [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is campfire paella primavera [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

17.6K Views 11 years ago

Campfire Paella Primavera
[Vegan]

SA By: Sara B. Allen

Author Bio

Sara B. Allen is an avid foodie and adventurous home cook who adopted a plant-based... Read More

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Rice

Campfire Paella Primavera [Vegan]

2-3

Dairy Free

A hearty rice casserole, paella is ideal camping cuisine, as it is easily adaptable, requires minimal intervention once prepped, and showcases the complex smokiness you can only get from a real wood fire. Since this recipe is intended to be prepared without access to measuring tools and over an unpredictable... Read More

Ingredients You Need for Campfire Paella Primavera [Vegan]

2-3 cups (at least) fresh vegetables, ideally including red bell or pimiento peppers
1 generous glug of olive oil (see note in step 2)
2 cloves garlic, chopped
1 small onion or a few scallions, chopped
8 ounces (1 package) seitan chorizo crumbles or chopped vegan protein of your choice
1 cup rice, preferably short grain, but any kind will work
1 32-ounce box of vegetable broth
a splash of wine (optional)
a pinch of saffron (optional)
salt and pepper to taste

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How to Prepare Campfire Paella Primavera [Vegan]

If you have the time, it’s not about to rain, and you want to pull out all the stops, begin by grilling the veggies whole on a grate over the fire. If using peppers, cook until the skin is black and charred. Once cool, wipe off the charred skin with a paper towel, remove seeds, and cut into strips. For other veggies, grill until tender, with blackened grill marks, and chopped into bite sized bits. Set veggies aside. Or, if you want to keep it simple, just chop raw vegetables and set aside.
Add olive oil to a cast iron skillet until about 1/8 inch deep all around and set on a grate over the hottest part of the fire. Add garlic and onions and sauté until soft, moving the pan to a cooler part of the grate if they start to brown too quickly.
Add chorizo or other protein and cook until starting to brown, then stir in uncooked rice. Cook for a few minutes until the rice is coated in oil, and becoming opaque in some spots. Add a splash of wine, if using, and stir until mostly evaporated.
Pour in about half the box of broth and add the veggies, if using raw. Stir and season with saffron, salt, and pepper. Place over the hottest part of the fire, and move around the grill as needed to keep it at a simmer, but not a rolling boil.
Allow to simmer uncovered until most of the liquid has evaporated or has been absorbed by the rice, usually about 15-30 minutes. Stir in the grilled veggies, being careful not to disturb the bottom layer of rice, which will stick to the pan and burn slightly in order to form the socarrat, or smoky, crunchy crust.
Add more liquid in roughly quarter-cup splashes as needed until the rice is soft, but toothsome, and then continue simmering until all of the liquid has been absorbed. Adjust seasoning to taste.
Scrape up the socarrat using a wooden spoon, and mix throughout the rest of the rice.
Serve in paper bowls and devour around the fire while sipping a glass of white wine.