Cooking in Campers: Cozy Campsite Paella
READY IN: 40 MINS
1 tablespoon of olive oil
350g os shrimp
1 chorizo sausage, chopped
1 white onion, chopped
1 ½ cups of rice
¼ teaspoon of paprika
¼ teaspoon of turmeric
1 (400g) can of diced tomatoes
2 cups of chicken stock
2 teaspoons of minced garlic
A pinch of salt
A pinch of pepper
1 cup of frozen peas
Heat olive oil over medium-high heat
Cook shrimp until browned on both sides, 4 to 5 minutes. Transfer to a plate.
Add chorizo sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Transfer to plate.
Add onion and cook, stirring frequently, until translucent, 3 to 4 minutes.
Add rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
Stir in paprika, turmeric, can of tomatoes, and chicken stock, scraping up browned bits from bottom of pan with a wooden spoon. Add garlic and season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes.
Stir in peas, cooked shrimp, and chorizo; cook for a further 1 minute.
Serve and enjoy!