Recipe:Campfire Paella with Chef Ricky Yap

Campfire Paella

For the 17″ pan. Bring some friends.

Start with Shrimp Stock.

If your shrimp are frozen, thaw them. Remove shells and tails and transfer the shrimp to a large bowl. Set aside in the refrigerator until ready to use. Add the shells, onion, smashed garlic, and bay leaves to a large pot filled with at least 5 cups of water. Bring to a boil and simmer for at least 45 minutes. Strain through a fine-mesh strainer and set aside.

While that’s simmering, prepare an herb blend.

While you wait, combine 1 small bunch of finely chopped Italian parsley, fresh lemon juice, juice of 1/2 a lemon, and 1 large clove mince garlic in a small bowl. Set aside.

Finish your broth and add the star ingredient.

Transfer 4 cups homemade (or store-bought) shrimp stock (or clam juice, or seafood stock) to a medium saucepan with 2 cups chicken stock and one cup white wine. Bring to a gentle simmer, reduce heat to low, and add saffron- up to 4 pinches.

Brown your preferred protein and cook off the shrimp.

Heat a bit of olive oil in your black carbon steel paella pan and cook the chorizo for 2-3 minutes. Remove to a clean plate and add the shrimp. Cook for 1-2 minutes on each side, or until nearly cooked. Remove to a clean plate and set aside. Do the same for your chicken, pork belly, or whatever protein you’re going with.

Next, the sofrito.

After removing your browned and cooked proteins, add an additional tablespoon of olive oil to the pan. Add 1 onion and 1 bell pepper, finely diced. Cook on medium heat, stirring occasionally, for 10-15 minutes. Rotate the pan as needed to ensure even cooking. Add mince garlic and salt to taste, then cook for an additional minute. Add the diced tomatoes, sweet paprika, and calamari, if using. Cook, stirring often, for an additional 3-5 minutes.

Toast the rice.

Combine 1 kilogram (1.6 lbs) bomba rice with the aromatics. Cook, stirring often, for 1-2 minutes.


Add the herb mixture, thawed peas, sausage, and broth.

Mix thoroughly to combine. Bring to a boil, then reduce heat to medium-low. As the mixture comes to a boil, stir as needed to combine the rice with the meat and vegetables. DO NOT stir your ingredients- instead, jiggle and shake pan occasionally for 5 more minutes, then let rest for the remainder of the cooking time.

Nestle the clams, mussels, and shrimp into the rice mixture.

Place 1 lb clams, 1 lb mussels, and your 1 lb cooked shrimp into the paella. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.

Garnish and serve.

Remove from heat, drizzle with fresh lemon juice, and cover with a towel or lid. Allow paella to rest for 15 minutes before serving.

“Socarrat” insurance policy.

When you’re ready to serve, you can cook at high temperature for 5 mins to guarantee the bottom of your paella is encased in crispy rice, known as the “socarrat.” Garnish with fresh parsley and lemon wedges, if desired.