Craving something unique and hearty for your next camping trip or elevated dinner at home? This Cast Iron Paella is an excellent choice. With a mix of chicken, shrimp, chorizo, and mussels combined with flavorful rice and spices, it brings a taste of Spain to your campfire cooking.
Your group will be the envy of all others with this mouthwatering, gorgeous dish with the beauty of the wilderness for it’s backdrop!
Why This Cast Iron Paella is Amazing for Camping
Cast Iron Paella is a great camping dish because it uses a single pan, making clean-up easy, and allows for rich flavors to meld together over a campfire. It’s a show-stopping meal that’s ideal for sharing with a group of campers.
Cast Iron Paella Recipe
Ingredient List: [Per 2 Servings]
- 1 cup paella rice (Bomba is best)
- 1/2 pound shrimp
- 1/2 pound chicken thighs
- 3 ounces chorizo
- 1/2 pound mussels
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 tomato, diced
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- Salt and pepper to taste
- Olive oil
- Lemon wedges for serving
Preparation Instructions at Home
- Prep the Chicken. Cut the chicken thighs into bite-sized pieces. Heat a skillet over medium heat and add a splash of olive oil. Add the chicken pieces and cook for about 5-7 minutes, or until the chicken is no longer pink in the center but not fully cooked. The chicken will finish cooking later. Let it cool, then store in an airtight container.
- Prep the Shrimp. Peel and devein the shrimp. In the same skillet, add a bit more olive oil if needed. Cook the shrimp for about 2 minutes on each side, or until they turn pink and opaque. Let them cool and store in an airtight container.
- Steam the Mussels. Clean the mussels and remove beards. In the same skillet, add a splash of olive oil and 1/4 cup of water or broth. Add the cleaned mussels, cover, and steam for about 3-5 minutes, or until the mussels open up. Discard any mussels that do not open. Remove from heat and let them cool. Store mussels in an airtight container.
- Prep the Chorizo. Slice the chorizo into thin rounds. In the same skillet, add the chorizo slices and cook until slightly crispy and cooked through. This should take about 3-4 minutes. Drain any excess fat and let cool. Store in an airtight container.
- Sauté the Vegetables. Dice the onion, bell pepper, and tomato. In the same skillet, add a splash of olive oil. Add the diced onion, red bell pepper, and tomato. Sauté until softened, about 5-7 minutes. Let cool and store in an airtight container.
- Store Ingredients. Combine the pre-cooked chicken, shrimp, mussels, chorizo, and sautéed vegetables in a large container in the cooler. Store separately from the rice and broth. Pack lemon wedges in a separate bag.
Finishing Instructions at the Campsite
- Toast the Rice. Place the cast iron skillet or paella pan over the campfire grate, grill or hot coals. Heat a splash of olive oil in the skillet. Add 1 cup of paella rice and stir for 1-2 minutes until lightly toasted.
- Cook the Paella. Pour in 2 cups of chicken broth, add 1 teaspoon smoked paprika, saffron (if using), salt, and pepper. Stir well to combine.
- Add the Meat and Vegetables. Add the pre-cooked chicken, shrimp, chorizo, and sautéed vegetables evenly over the rice. Stir gently to combine, but after this point don’t stir again. Cover the skillet with foil or a lid and cook over the campfire for about 20-25 minutes, or until the rice is tender and fully cooked. Check occasionally to ensure even cooking.
- Cooking at home? Make this cast iron paella on the stovetop or grill over medium heat, and follow the same steps.
- Garnish and Serve. Remove the cover and garnish with lemon wedges. Serve directly from the skillet and enjoy!
Tips for the Perfect Cast Iron Paella
- Ensure you Have the Right Pan: If you’re putting your cast iron pan directly on the fire, it needs to be non enameled to withstand the flames. Another type of pan great for heat distribution and built for fire is carbon steel.
- Control the Heat for Even Cooking: Since you’ll be cooking over an open campfire, keeping the heat consistent can be tricky. Make sure to place your cast iron skillet on a grate over medium heat, adjusting the distance from the coals if needed. Too much heat can burn the rice, while too little will result in undercooked grains. You can also rotate the skillet periodically to ensure even cooking.
- Use the “No-Stir” Method for a Crispy Crust: One of the best parts of paella is the crispy rice crust (called socarrat) at the bottom. Once the broth is added and the ingredients are combined, resist the temptation to stir the rice. This will allow a golden, crispy layer to form at the bottom, enhancing the dish’s flavor and texture.
Don’t have storage containers, cooking equipment, or serving ware to suit your needs? No problem! Check out this checklist from REI with links to tons of tools to make your dish in the wild seamless! Camp Kitchen Checklist
FAQ — Cast Iron Paella
The vegetables and proteins can be prepped in advance, and spices can be measured ahead, which makes cooking at camp more streamlined and less time-consuming.
Yes. This recipe is designed to be cooked in a cast-iron pan over a camp stove or fire grate, making it practical for camp cooking without needing specialized equipment.
A 12-inch cast iron skillet works well for this recipe. You want enough surface area for the rice to cook evenly and develop crispy edges without piling everything too deep.
Yes. You can skip the seafood and use extra chorizo, chicken, or vegetables instead. The method stays the same, but you may need to adjust the cooking time depending on the protein you use.
Final Thoughts
This Cast iron paella recipe offers a rich, flavorful dinner that is sure to impress your fellow campers. With its combination of seafood, meats, and vegetables, it’s a one-pan wonder that brings the flavors of Spain to the great outdoors!
Planning great meals can totally change the game for your camping trip. I hope you enjoy this recipe as much as we have!
Your Turn
Ready to try this recipe on your next camping trip? We’d love to see how it turned out! Be sure to tag us on social media and share your camping cooking experience. Whether you nailed it or added your own twist, let us know how it went!
@thedisperseddietitian #thedisperseddietitian
Related Recipes and Inspiration
For another impressive camp dinner, try my campfire harissa chicken thighs. Crispy chicken-fat potatoes and bold North African flavors make it a great choice when you’re looking for something different but just as memorable as paella.
Looking for more recipes you can prep before your trip? Browse my 15 make-ahead camping meals for easy breakfasts, lunches, dinners, and snacks that make camp cooking simple.
Check out our whole blog for even more cooking ideas, campfire drinks, and amazing locations to complete your elevated outdoor trip!
Cast Iron Paella
Ingredients
- 1 cup paella rice Bomba is best
- 1/2 pound shrimp
- 1/2 pound chicken thighs
- 1/2 pound mussels
- 3 ounces chorizo
- 1 onion diced
- 1 red bell pepper sliced
- 1 tomato diced
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp saffron threads optional
- salt and pepper to taste
- olive oil
- lemon wedges for serving
Instructions
Make-Ahead:
- Cut the chicken thighs into bite-sized pieces.
- Heat a skillet over medium heat and add a splash of olive oil. Add the chicken pieces and cook for about 5-7 minutes, or until the chicken is no longer pink in the center but not fully cooked. The chicken will finish cooking later. Let it cool, then store in an airtight container.
- Peel and devein the shrimp.
- In the same skillet, add a bit more olive oil if needed. Cook the shrimp for about 2 minutes on each side, or until they turn pink and opaque. They should be partially cooked as they will finish cooking with the paella. Let them cool and store in an airtight container.
- Clean the mussels and remove beards.
- In the same skillet, add a splash of olive oil and 1/4 cup of water or broth. Add the cleaned mussels, cover, and steam for about 3-5 minutes, or until the mussels open up. Discard any mussels that do not open. Remove from heat and let them cool. Store mussels in an airtight container.
- Slice the chorizo into thin rounds.
- In the same skillet, add the chorizo slices and cook until slightly crispy and cooked through. This should take about 3-4 minutes. Drain any excess fat and let cool. Store in an airtight container.
- Dice the onion, bell pepper, and tomato.
- In the same skillet, add a splash of olive oil. Add the diced onion, red bell pepper, and tomato. Sauté until softened, about 5-7 minutes. Let cool and store in an airtight container.
- Combine the pre-cooked chicken, shrimp, mussels, chorizo, and sautéed vegetables in one large container or small separate containers in the cooler. Store separately from the rice and broth. Pack lemon wedges in a separate bag.
At Camp:
- Place the cast iron skillet or paella pan over the campfire grate or hot coals. Heat a splash of olive oil in the skillet. Add 1 cup of paella rice and stir for 1-2 minutes until lightly toasted.
- Pour in 2 cups of chicken broth, add 1 teaspoon smoked paprika, saffron (if using), salt, and pepper. Stir well to combine.
- Add the pre-cooked chicken, shrimp, chorizo, and sautéed vegetables evenly over the rice. Stir gently to combine.
- Cover the skillet with foil or a lid and cook over the campfire for about 20-25 minutes, or until the rice is tender and fully cooked. Check occasionally to ensure even cooking.
- If you're cooking at home: Make this cast iron paella on the stovetop or grill over medium heat, and follow the same steps.
- Remove the cover and garnish with lemon wedges. Serve directly from the skillet and enjoy!
Notes
Additional Resources
Remember, all foods can fit into a healthy lifestyle from the ultra nutritious to the indulgent treat. Check out this information from the Academy of Nutrition and Dietetics to learn more about finding balance in your diet: