📖 Instructions

1. Get Your Fire Ready: Start building a medium-sized campfire. You'll want a steady source of heat, so use seasoned firewood for a consistent burn. Let the fire burn down to embers; you’re aiming for radiant heat, not roaring flames. Think about how you will arrange your area around the fire. Make sure to keep a safe area away from it as well!
2. Prep Your Ingredients: Before you even think about heading to the campsite, get all your ingredients prepped. Chop your onions, bell peppers, and garlic. Slice the chorizo. Thaw any frozen seafood. Measure out your rice and spices. This will save you a TON of time and effort at the campsite. Nobody wants to be chopping onions in the dark!
3. Sauté the Aromatics: Place a large, heavy-bottomed paella pan or Dutch oven over the campfire embers. Add olive oil and let it heat up. Add the chopped onions and bell peppers and sauté until they soften and become fragrant, about 5-7 minutes. Next, toss in the garlic and chorizo and cook for another 3-5 minutes, until the chorizo starts to release its flavorful oils.
4. Add the Rice and Saffron: Stir in the paella rice (or Arborio rice if you can't find paella rice) and saffron. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step is crucial for developing the nutty flavor of the paella. It smells SO GOOD too!
5. Pour in the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes. Season with smoked paprika, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and cook, uncovered, for about 15-20 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed. Be sure to keep an eye on the heat to prevent burning.
6. Add the Seafood: Gently nestle the shrimp, mussels, and clams into the rice. Cover the paella pan and cook for another 5-7 minutes, or until the seafood is cooked through and the shellfish have opened. Discard any shellfish that don't open. This is where the magic happens! The steam infuses the rice with all that delicious seafood flavor.
7. Let it Rest: Remove the paella pan from the heat and let it rest, covered, for about 10 minutes. This allows the rice to finish cooking and the flavors to meld together. This step is SO important! Don't skip it!
8. Garnish and Serve: Garnish the Campfire Paella with fresh parsley and lemon wedges. Serve immediately and enjoy the fruits (and seafood) of your labor! It tastes like a Spanish vacation in every bite.