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:

1. Slice/Chop pepper
2. Turn on the burner to medium heat
3. Add oil, pepper, tuna, salmon, spices, rice
4. Stir. Cook for 1- 2 min.
5. Add water. Heat to boil
6. Cover. Remove from heat
7. Sit 5- 10 minutes and allow to cook until rice is tender
8. Stir. Squeeze lemon or add vinegar.