Campfire Cooking

Campfire Cooking: Campfire Paella

We tapped NYC-based blogger and cook, Hisaka Minakami to for a delicious light recipe for our summer escapes. She graciously shared this fantastic recipe for Campfire Paella sure to impress all of your friends and family.


  • 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


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.