This one skillet campfire paella is packed with tasty vegetables and spices, and can be made vegetarian, vegan, or gluten-free.
Ingredients
2tablespoonsOlive or vegetable oil
2-4sausages(we used Tofurky Italian style)
2poblano peppers
3green onions
1largeshallotdiced
3clovesgarlicroughly chopped
½cuprice
¼cuptempranilloor other medium bodied red wine
14ozcan broth
½teaspoonsalt
pinch of saffron
14ozcan artichoke heartsdrained and halved
Instructions
Place the poblanos peppers, green onions, and sausage directly on the grill grate over the fire, turning occasionally, until the peppers and onions are soft and charred and the sausage is mostly cooked through. Remove from the grill. Slice the sausage into 1/4 inch rounds. Allow the peppers to cool, then peel off the skin, remove the seeds, and chop. Chop green onions into bite-sized pieces. Set aside.
Place cast iron skillet on the grill directly over the fire. Pour enough oil to coat the bottom of the skillet, then add the shallots. Saute until soft, 3-5 minutes. Add in the sliced sausage and garlic and saute until the garlic is fragrant, about 30 seconds. Add the rice and cook 2-3 minutes, stirring occasionally, until it just begins to become translucent at the ends. Pour 1/4 cup red wine into the pan, allow to evaporate, and then add the broth. Season with salt and a pinch of saffron. Stir well to evenly distribute all the ingredients, and then allow to simmer, undisturbed, until all of the liquid is absorbed, 20-30 minutes.
Add the chopped poblanos, green onions, and artichoke hearts to the pan to reheat. At this point, the paella will begin to develop the socarrat on the bottom. After a few minutes you will begin to hear the rice begin crackling – this is your indicator that the dish is nearly done. Cook for a few more minutes to ensure the socarrat has developed (you can use a spoon to check a small portion of the pan).
Serve immediately, shared out of the skillet or served on individual plates along with a glass of the remaining red wine.