Photo: Thomas J. Story
At Home Time
15 Mins
In Camp Time
1 Hour 30 Mins
Yield
Serves 6 to 8 (serving size: about 2 cups)

You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.

How to Make It

Step 1

AT HOME

Step 2

Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.

Step 3

IN CAMP

Step 4

Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.

Step 5

Brown half of chicken at a time in pot, turning over once, until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.

Step 6

Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out core in a V and thinly slice bulb.

Step 7

Add remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.

Step 8

Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.

Step 9

Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.

Step 10

Make ahead: Through step 1, up to 2 days, chilled.

Ratings & Reviews

A keeper

Friable7
June 05, 2017
Made this last weekend at a Tahoe campout, and will make again for a different group  next weekend. This time however i will jazz it up....it was so bland that everyone was dousing it with Tabasco.  Think I will use diced tomatoes with green chilis, add a bit of celery, extra chicken and a good dash of cayenne. Cooking at altitude (6,500 feet) requires some additional liquid, too. It would be nice if Sunset could include some adjustments for that in its camping recipes, as so much of our state is above 3,000 feet. I added about 1/4 cup of water to get the rice right. I thought this dish was more like jambalaya than paella, but whatever. It was still good. Fennel was a nice touch.

Paella

CalGal
December 14, 2015
Nice recipe. We used Arborio rice and were very happy with the results. Loved the fennel and the additional texture. Proportions of ingredients were perfec. Don't bother making this dish without smoked paprika and the saffron, they make the dish what it is.