Recipe: Paella

Recept: Paella

Ingredients

  • 1 chicken bouillon cube
  • 1 onion
  • 1 clove of garlic
  • 2 tomatoes
  • 200g chicken fillet
  • 200g green beans
  • sunflower oil
  • 400g rice
  • 1g saffron threads or turmeric
  • 70g tomato puree
  • 200ml white wine
  • 200g cooked shrimp
  • 200g peas
  • 100g black olives
  • salty
  • freshly ground pepper
  • 5 bunches of chives
  • a whole crab

You can easily make this paella with our campfire set.

Preparation method

30 MINUTES

Broth

  • Bring 1 liter of water to the boil.
  • Dissolve the stock cube in it and turn off the heat.

Paella

  • Finely chop the onion.
  • Chop the garlic
  • Cut the tomatoes into small cubes.
  • Cut the chicken fillet into small cubes.
  • Remove the ends of the green beans and halve them.
  • Heat oil in a pan and fry the onion, garlic, rice, saffron/turmeric and tomato puree for about 3 minutes.
  • Pour the wine into the pan. Add about 400 ml of stock, the tomatoes, chicken, and green beans.
  • Bring to the boil and then place the lid on the pan.
  • Reduce the heat to low and cook the rice for about 15 minutes. Add more stock if the rice becomes dry.
  • About 3 minutes before the end of the cooking time, add the shrimp and peas.
  • Season the paella with salt and pepper.
  • Halve the olives and finely chop the chives.
  • Stir the olives and chives into the paella.

How to cook a whole crab step by step

Preparation time: 45 minutes

  1. Make sure the crab is in ice cold water/chilled.
  2. Cook the crab(s) in a large pot of boiling water. If you want to cook several crabs at once, place a maximum of two in a large pot at a time. Then place the shrimp in (clean) ice-cold water.
  3. Lay the crab on its back, claws facing away from you. Using a twisting motion, pull off both claws and then pull off all the legs.
  4. Next, you'll separate the body from the shell. To do this, feel under the head and use your fingers or a knife to break the cephalothorax from the shell. Then pull through to separate the body from the shell.
  5. Remove the cartilage (the soft gray bits) from the body and, if applicable, the crab shell.
  6. Scoop the soft brown crabmeat from the shell into a separate bowl. It's a spice.
  7. Cut the body in half with a very sharp chef's knife. Then use a lobster fork to scrape all the white crab meat from the body cavity.
  8. Use a hammer to smash the claws and legs, then use a lobster fork to remove all the meat.
  9. You can easily make paella on a Camp Stove with our paella pan.

'Disfrutar de su cena or, bon appetit'