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You can get a leap at the prep earlier than you depart domestic. If you p.C. The chicken and shrimp are frozen to your cooler, they'll maintain longer.
Ingredients
1 small onion 1 green bell pepper 1 cup pimento-stuffed green olives 1/2 pound Spanish chorizo or andouille sausage 1 1/2 pounds boned, skinned chicken thighs 1 1/4 teaspoons kosher salt, divided 2 1/2 teaspoons smoked paprika, divided 3 tablespoons olive oil, divided 1 fennel bulb with feathery greens 3 large garlic cloves, minced 1/4 teaspoon saffron threads 1 can (14 1/2 oz.) diced tomatoes 2 cups Arborio rice 3/4 cup Spanish fino sherry or other dry sherry 1 can (14 1/2 oz.) reduced-sodium chicken broth 8 ounces thawed frozen shelled and deveined cooked small shrimp (70 to 110 per lb.)
How to Make It
Step 1
AT HOME
Step 2
Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.
Step 3
IN CAMP
Step 4
Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.
Step 5
Brown half of chicken at a time in the pot, turning over once until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.
Step 6
Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out the core in a V and thinly slice bulb.
Step 7
Add the remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.
Step 8
Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed about 25 minutes.
Step 9
Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.
Step 10
Make ahead: Through step 1, up to 2 days, chilled.
Ingredients
1 small onion 1 green bell pepper 1 cup pimento-stuffed green olives 1/2 pound Spanish chorizo or andouille sausage 1 1/2 pounds boned, skinned chicken thighs 1 1/4 teaspoons kosher salt, divided 2 1/2 teaspoons smoked paprika, divided 3 tablespoons olive oil, divided 1 fennel bulb with feathery greens 3 large garlic cloves, minced 1/4 teaspoon saffron threads 1 can (14 1/2 oz.) diced tomatoes 2 cups Arborio rice 3/4 cup Spanish fino sherry or other dry sherry 1 can (14 1/2 oz.) reduced-sodium chicken broth 8 ounces thawed frozen shelled and deveined cooked small shrimp (70 to 110 per lb.)
How to Make It
Step 1
AT HOME
Step 2
Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.
Step 3
IN CAMP
Step 4
Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.
Step 5
Brown half of chicken at a time in the pot, turning over once until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.
Step 6
Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out the core in a V and thinly slice bulb.
Step 7
Add the remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.
Step 8
Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed about 25 minutes.
Step 9
Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.
Step 10
Make ahead: Through step 1, up to 2 days, chilled.
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