This is a recipe for a backpacking-friendly paella. Well, to be honest as someone who cooks paella frequently, it’s really more paella-inspired. In any case, check it out and let me know in the comments if you actually give it a try!
- 1 cup of water
- 1/2 cup of Valencia rice
- 2 teaspoons of coconut or olive oil
- 1/2 teaspoon dehydrated minced onion
- 1/8 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- Pinch of saffron
- 1/4 teaspoon dehydrated cilantro
- 1/4 teaspoon of salt
- 1/4 cup sun-dried tomatoes pieces
- Heat oil in camping pot until oil liquefies and flows easily.
- Add garlic powder, onion, red pepper flakes, and saffron. Mix seasoning with the oil.
- Add rice and stir until all rice is coated in the oil. Continuing stirring for about another minute.
- Add water, salt, cilantro, and tomato pieces then bring to a boil.
- Cook for 10 minutes or until rice is tender.
To add a meat, serve with a packet of chicken or salmon.
Additional notes: Unlike a proper paella, do not attempt to form a socarrat unless you have an appropriate pan instead of a pot.