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Car Camping Chicken and Chorizo Paella in a Cast-Iron Skillet with Saffron and Peas

Name: Car Camping Chicken and Chorizo Paella in a Cast-Iron Skillet with Saffron and Peas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish

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Quick answer

Brown chicken thighs and chorizo in a 12-inch cast-iron skillet on a camp stove or fire grate over medium-low heat. Build a quick onion, pepper and tomato base, toast short-grain rice, then pour in saffron broth and simmer uncovered for 18 minutes without stirring. Finish with peas and a short blast of higher heat for a crisp bottom crust, rest 5 minutes, and eat in about an hour.

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Paella sounds like a restaurant dish, but it is really just rice, broth and a hot pan. A 12-inch skillet works fine for four people. The one rule is to leave the rice alone once the broth goes in.

This version uses chicken thighs, cured chorizo and a pinch of saffron. Most of it travels well in a cooler, and the chopping can be done at home. It is the dinner to cook on the night you have an hour and want everyone to look up from their chairs.

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