www.camp-cook.com

[cliffmeister2000]

From http://foodforlaughter.blogspot.com/2010/07/dutch-oven-paella.html

I'm gonna have to try to adapt this to outdoor cooking!






1/2 cup red wine
1/2 tsp saffron
1 1/2 tsp salt
1 1/4 tsp smoked paprika
1 tsp black pepper
6 skinless & boneless chicken thighs, each cut into thirds OR 2 lb firm tofu, pressed dry and cut into 1" slices
4 oz chorizo, thinly sliced OR 4 oz soy "chorizo style" sausage, thinly sliced
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 cups brown rice
2 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1/3 cup chopped sun-dried tomatoes in olive oil
2 1/2 cups shelled peas, either fresh or frozen

~ Preheat the oven to 400 degrees F.
~ Mix together the wine and saffron, and set aside.
~ Stir together the salt, smoked paprika, and black pepper, and rub the spice mixture over the chicken or the tofu slices.
~ Coat a large Dutch oven or other oven-friendly skillet or pot with cooking spray, then brown the chorizo or soy-chorizo slices over medium-high heat for around 3 minutes. Transfer the chorizo or soy-chorizo to a plate.
~ Add the olive oil to the Dutch oven, then add the chicken or the tofu and cook until browned - approx. 4 minutes per side. Transfer the chicken or tofu to another plate.
~ Reduce the heat to medium, add the onion, and cook until translucent.
~ Add the garlic, and stir for 30 seconds.
~ Add the brown rice, and stir to coat.
~ Add the wine-saffron mixture and bring to a boil, scraping browned bits from the bottom of the Dutch oven.
~ Add the vegetable broth, the tomatoes with their juice, and the sun-dried tomatoes. Bring the mixture to a simmer, then stir in the chorizo or the soy-chorizo.
~ Place the chicken or the tofu gently atop the mixture in the Dutch oven.
~ Cover the Dutch oven, making sure the lid fits snugly, then transfer to the oven and bake until the rice is tender and most (but not all) of the liquid is absorbed - approx. 40 to 50 minutes.
~ Remove the Dutch oven from the oven, transfer the chicken or tofu back to a plate, and stir the peas into the rice mixture. Season to taste with salt and pepper.
~ Return the chicken or tofu back atop the rice mixture, then return the Dutch oven to the oven and cook for 10 more minutes. Serve warm!


_________________
God Bless,

Cliff

My Blog
My Teardrop build pictures

[Paul]

Here's one I just came across today - with duck and rabbit... looks like fun!




Here's the link...

http://www.alcoholian.com/?p=5466


_________________
If more people valued food and cheer and song above money, it would be a better world!

[BIGRT]

Looks tasty Cliff.

I like seafood Paella
There is a Spanish guy that does it at a weekend market about 90 minutes drive from home.
Well worth the drive.
His Paella dish is about 36 inches in diameter.
He must have strong arms.

Aart
_________________
LIFE IS NOT A DRESS REHERSAL

[Joanne]

[Steve]

Joanne Wrote:

[Joanne]

[dmb90260]

This was my annual July 4th paella. My friends offer a fireworks free stay for the dogs and me. I repay them with paella. I supply everything but the seafood. I do not know where she got the shrimp but these were huge and tasted like lobster.


The odd looking lump behind the paella is my CI cooked bread. It got a tad overdone on the outside and had to be skinned. It tasted just fine. ( I blame the Droid Charcoal calculator which I used for the first time.)


For the paella recipe be sure to use SPANISH CHORIZO not the Mexican version we have out here. The Spanish is hard and has none of the heavy grease you get form the Mexican version.
_________________
Dennis
Join the Kenskill Karavan
http://autos.groups.yahoo.com/group/kenskill_karavan/
just remember to bring along your Dutch Ovens!!

The Buzz In The Dale: The Buzz In The Dale

[Oysterpot]

[cliffmeister2000]

I'm making this tonight. I chickened out and am making it in the Dutch Oven in the oven, because it is terribly hot today. Currently 109º. The Weather Channel says the humidity is only 17%. I wonder how those storm clouds in the Southeast manage to survive...

It should be done in about 45 minutes. I'll post photos and give a review when I'm done eating!
_________________
God Bless,

Cliff

My Blog
My Teardrop build pictures

[cliffmeister2000]

First, the recipe:

1/2 cup red wine
1/2 tsp saffron
1 1/2 tsp salt
1 1/4 tsp smoked paprika
1 tsp black pepper
6 skinless & boneless chicken thighs, each cut into thirds
4 oz chorizo, thinly sliced
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 cups brown rice
2 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1/3 cup chopped sun-dried tomatoes in olive oil
2 1/2 cups shelled peas, either fresh or frozen

~ Preheat the oven to 400 degrees F.



~ Mix together the wine and saffron, and set aside.



~ Stir together the salt, smoked paprika, and black pepper, and rub the spice mixture over the chicken.





~ Coat a large Dutch oven or other oven-friendly skillet or pot with cooking spray, then brown the chorizo slices over medium-high heat for around 3 minutes. Transfer the chorizo to a plate.




~ Add the olive oil to the Dutch oven, then add the chicken and cook until browned - approx. 4 minutes per side. Transfer the chicken to another plate.




~ Reduce the heat to medium, add the onion, and cook until translucent.



~ Add the garlic, and stir for 30 seconds.
~ Add the brown rice, and stir to coat.



~ Add the wine-saffron mixture and bring to a boil, scraping browned bits from the bottom of the Dutch oven.
~ Add the vegetable broth, the tomatoes with their juice, and the sun-dried tomatoes. Bring the mixture to a simmer, then stir in the chorizo.







~ Place the chicken gently atop the mixture in the Dutch oven.



~ Cover the Dutch oven, making sure the lid fits snugly, then transfer to the oven and bake until the rice is tender and most (but not all) of the liquid is absorbed - approx. 40 to 50 minutes.



~ Remove the Dutch oven from the oven, transfer the chicken back to a plate, and stir the peas into the rice mixture. Season to taste with salt and pepper.



~ Return the chicken back atop the rice mixture, then return the Dutch oven to the oven and cook for 10 more minutes. Serve warm!


Finished product!



Dinner!



We didn't even put a dent in it!



Review:

I have never had Paella before, so I have nothing to compare this to. It was easy to prep, but adding, baking, removing, stirring, and adding the chicken is a bit of a pain. Might be a real pain outdoors away from the kitchen.

It is a fantastic meal, and is sure to become a family favorite around here! I took the DO out of the oven at 40 minutes, and most (but not all) of the moisture was gone, so I added the peas and baked it off another 10 minutes. Next time, I will go the full 50 minutes. The rice was just a bit crunchy in spots. Not enough to complain about, but the extra 10 minutes would have been perfect!

Somebody suggested Spanish chorizo rather than Mexican. I asked the butcher about Spanish Chorizo, and he said I could have pork or beef. No Spanish Chorizo. I chose pork.

Try this one, you will like it!
_________________
God Bless,

Cliff

My Blog
My Teardrop build pictures

[Joanne]

Cliff, it sure looks good! I watched a cooking show where a small town in Spain had their festival. They cooked their Paella in a 10 foot diameter pan. It was an amazing show.

Joanne
_________________
Watch me build my own camping trailer! Project Desert Dawg

[J2]

Cliff,

That looks wonderful. I saved your recipe when I saw it a few weeks ago, but I have not made it myself yet. Now I am motivated. I will probably try it in the house oven first too. I am not the best cook to begin with and I want to have the least number of variables when I am testing a recipe. When I have made it, I will post pictures for your approval.

Joanne2

[konradmain]

ooohhh! paella is in my top5 favorite dishes and that one looks good!

[cliffmeister2000]

Welcome, konradmain!

Please pop over to "Say Howdy!" and introduce yourself!
_________________
God Bless,

Cliff

My Blog
My Teardrop build pictures