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Backpacking Seafood Paella Recipe
This is a great backpacking recipe from Chef Corso. It is a little on the spicy side but very tasty and easy to make.
Gear:
- Firebox Nano - https://www.fireboxstove.com/index.php?route=product/product&product_id=483
- Trangia Butane burner - https://amzn.to/3tRrjSc -
- GSI spoon - https://amzn.to/3J6tQg1
- folding chef knife - https://amzn.to/3uGFpoL
- lixada pot - https://amzn.to/3uJWnT4
- GSI shaker - https://amzn.to/36HTWbJ
- Slap Ya Mama - https://amzn.to/3qNUZxY
Ingredients: 2 Servings
- 2 Tb Olive Oil
- Red Pepper
- 1 - 2.6 oz. Tuna Packet
- 4 oz Smoked Salmon Packet
- 1 TB Smoked Paprika
- Salt
- 2 Cup Instant Rice
- 16 oz Water
- 1/2 lemon or 1 TB Apple Cider Vinegar
Steps:
- Slice/Chop pepper
- Turn on the burner to medium heat
- Add oil, pepper, tuna, salmon, spices, rice
- Stir. Cook for 1- 2 min.
- Add water. Heat to boil
- Cover. Remove from heat
- Sit 5- 10 minutes and allow to cook until rice is tender
- Stir. Squeeze lemon or add vinegar.