LAKEBAY, WA – Sometimes when it comes to dinner, you want to feel like you’re eating at a 5 star restaurant, even when you’re car camping. And if you’re “Cheffing-It-Up,” you can do exactly that with this one pan easy meal.
So for this, we’re doing shrimp and chorizo paella in a cast iron skillet. Cast iron cooking, on the road, this is going to be fun!
“SHRIMP & CHORIZO PAELLA”
THE RECIPE:
Ingredients – Shrimp, Pork Chorizo, Onions, Green Peppers. Mushrooms, Lemon,, Canned Diced Tomatoes, White rice, Minced Garlic, Bacon fat, chicken stock
Spices – Garlic powder, Salt, Pepper, Paprika, Rosemary, Thyme
Step 1 – In a hot pan, drop in a tablespoon of bacon fat and melt it down.
Step 2 – Next, add in 2 tablespoons of chopped onions and 2 tablespoons of chopped green onion along with 1 tablespoon of chopped rosemary.
Step 3 – As your vegetables cook down, add in a quarter cup of diced tomatoes.
Step 4 – Next in the pan you want a tablespoon of paprika and minced garlic, a teaspoon thyme, and a half a teaspoon of black pepper and salt. Stir down for about a minute or so.
Step 5 – Then, you want to add in a half a tube of your chorizo.
Step 6 – With your chorizo in the pan, make sure you stir it around well and then add in a cup of white rice, mixing it completely.
Step 7 – Time to add in 2 cups of chicken stock, stir and let it settle and start to cook.
Step 8 – About 10 minutes in, or as the liquid starts to evaporate, place your deveined shrimp first, then mushrooms and finally green pepper and lemon slices.
Step 9 – Let the rice finish cooking, another 5-10 minutes and then it’s time to plate it up and enjoy!
There you have it, “Shrimp & Chorizo Paella” all done in one pan! Drop a comment below and let me know your thoughts, I’d really appreciate it!
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