Campfire Cooking: Campfire Paella

We tapped Hisaka Minakami to hear more about her Campfire Paella after we saw the photos she posted of it after her Getaway. She graciously shared the delicious recipe with us, so we can all give it a try.

Ingredients

  • Tiger Shrimps
  • Bay Scallops
  • Clams – clean sand out prior to the cooking
  • Red Pepper
  • Sweet Onion – diced
  • Grape Tomato or Diced Tomato (canned)
  • Rice (Japanese rice)
  • Olive Oil
  • Garlic – minced
  • Saffron
  • Chicken Broth
  • Chicken Bullion
  • Salt
  • Pepper
  • Lemon
  • Curly Parsley
  • Cooking Sake/White Wine

Directions:

  • Make sure to clean sand out of clams prior to the cooking (salt + water) – if you want to shorten this step, try salt + warm water
  • Remove shells of shrimps (I left shells partially for tails) and sprinkle cooking sake/white wine
  • Let saffron soak in Chicken Broth at least 20 minutes
  • Sauté minced garlic with olive oil until aromatic
  • Add onions and sauté until soften
  • Add rice (without washing) and stir until rice turns clear
  • Add tomatoes and scallops and sauté lightly
  • Add chicken broth (saffron soaked), chicken bullion (& if you have white wine, add it first), and salt and pepper
  • Bring the soup to boil, and then top it with red peppers, shrimps, and clams and cover
  • Let it simmer till rice is cooked (15 min to 20 min depending on what kinda of rice you use) – set the pan to the lower flame of campfire if possible
  • Once the rice is cooked (I like to have it al dente), uncover and burn off the soup – let it sit to create crust at the bottom (yummy!)
  • Top it with lemon wedges and curly parsley and serve 🙂

Ready to replicate this campfire recipe? Book your Getaway today.