Ingredients:

  • 1 lb mussels, cleaned and debearded
  • 1 lb clams, cleaned
  • 1 lb shrimp, peeled and deveined
  • 1 lb salmon fillet, cut into 1-inch cubes
  • 2 cups Bomba or Arborio rice
  • 4 cups seafood stock
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges for garnish
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

Instructions:

  1. Create a campfire with a good bed of coals or set up your portable grill to medium heat.
  2. In your cast-iron skillet or paella pan, heat the olive oil over the campfire. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  3. Toss in the diced bell peppers and halved cherry tomatoes. Sauté until they begin to soften, around 5 minutes.
  4. Add the rice into the skillet, stirring to combine and coat the rice with the vegetable mixture. Cook for 1-2 minutes to toast the rice lightly.
  5. Pour in the seafood stock and bring to a gentle boil. Stir in the smoked paprika, saffron, and red pepper flakes (if using). Season with salt and pepper. Reduce the heat if necessary to maintain a simmer.
  6. Gently arrange the mussels, clams, shrimp, and salmon over the rice mixture. Do not stir; you want the seafood to steam and cook evenly. Cover with a lid or aluminum foil.
  7. Allow the paella to cook undisturbed for about 20 minutes, or until the seafood is fully cooked and the rice is tender. Check occasionally to ensure the rice does not burn at the bottom.
  8. Once cooked, remove the pan from the heat and let it sit for about 5 minutes. Sprinkle the chopped parsley over the top and garnish with lemon wedges.
  9. Serve directly from the skillet, allowing everyone to help themselves.