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Smoky Seafood Paella

Serves 6 to 8


    Smoky Seafood Paella

    This paella is the ultimate camping meal. It’s warm and filling, and the smell will have you salivating for that first bite. While you probably wouldn’t make this unless you were car camping, lightweight dried spices and bouillon cubes simplify the packing.

    "This paella is the ultimate camping meal. It’s warm and filling, and the smell will have you salivating for that first bite."

    Smoky Seafood Paella


    • 2 fish, chicken, or vegetable bouillon cubes + 6 cups (1.5 L) water, or 6 cups (1.5 L) homemade broth
    • 1 tsp (5 mL) saffron
    • 2 tsp (10 mL) extra-virgin olive oil
    • 5 oz (140 g) chorizo, Andouille, merguez, or other cured, spicy sausage, sliced (optional; see tip)
    • 1 large yellow onion, diced
    • 2 red or orange bell peppers, cored and diced
    • 4 garlic cloves, minced
    • 3 cups (750 mL) medium-grain rice (Bomba or Calasparra, or Arborio or Carnaroli in a pinch)
    • 1/2 cup (125 mL) white wine
    • 2 large tomatoes, chopped, or 2 cups (500 mL) whole cherry tomatoes
    • 3 Tbsp (45 mL) smoked paprika
    • 1 Tbsp (15 mL) dried parsley
    • 2 cups (500 mL) frozen peas, thawed
    • 1 lb (450 g) mussels
    • 1 lb (450 g) large shrimp, tails on, peeled and deveined
    • Salt and pepper, to taste
    • 1/2 bunch parsley, chopped, for garnish (optional)
    • 1 lemon, in wedges, for garnish


    Per serving:

    • calories639
    • protein35g
    • fat15g
      • saturated fat4g
      • trans fat0g
    • carbohydrates87g
      • sugars5g
      • fibre6g
    • sodium585mg



    In large bowl, add saffron and bouillon cubes to 6 cups (1.5 L) water and set aside while bouillon cubes dissolve.

    In paella pan or large cast iron pan, heat oil and add sliced sausage. Cook for 5 minutes over medium flame, until golden. Add onion, red pepper, and garlic, and sauté for 5 minutes, until onion is translucent, rotating the pan occasionally for even cooking (throughout the recipe). Stir in rice and coat in oil for 1 minute. Add wine and stir for 1 minute, until almost evaporated. Add tomatoes, smoked paprika, dried parsley, and the 6 cups (1.5 L) broth and simmer, uncovered, for 12 minutes over a medium flame. If paella looks dry, move pan away from the heat a little and add 1 cup (250 mL) water. You want a crust to form on the bottom, but you don’t want it to burn.

    Meanwhile, rinse and debeard mussels, discarding any that are ajar and don’t close when squeezed together at the tip. Reserve in large bowl, but not in water or the mussels will die.

    Taste rice mixture before adding seafood, and add salt and pepper to taste, remembering that seafood will add sodium naturally. Stir peas into rice mixture, then add cleaned mussels and shrimp. Cook for 15 minutes more. Cover pan only if there’s a breeze or if your fire isn’t strong enough to make mussels open.

    Let cool for 5 minutes, covering if not already covered. Garnish with parsley, if desired, and serve with lemon wedges.


    To make this dish into a vegan paella, use vegetable stock. Eliminate sausage and seafood and increase the vegetable quotient with some of your favourite vegetables, such as asparagus, and add mushrooms for a hit of umami flavour.



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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.