servings: 2, cooking time: 30 min, weight: 450 g / 15.87 oz, cooking gear: one-pot
calories: 502, protein: 29.3 g, carbs: 28.3 g, fat: 30.4 g, sugars: 4.6 g, sodium: 1302 mg
1 tablespoon olive oil
30 g / 1.06 oz chorizo or summer sausage (optional)
2 tablespoons tomato paste (tubed)
1/2 teaspoon sweet smoked paprika
1/2 vegetable bouillon cube
Salt, to taste
2/3 cup paella rice
1 can (about 85 g / 3 oz.) smoked mussels
1 can (about 100 g / 3.5 oz.) squid in ink
1 can (about 85 g / 3 0z.) shrimps in brine
Pack all the ingredients separately.
on the trail:
Heat the olive oil in a pot on medium heat.
Add the finely chopped shallot. Cook until shallot is soft and golden.
Add diced chorizo and cook, stirring, for 3–4 minutes until crisp.
Stir in the tomato paste and paprika.
Pour in the rice and 2 cups water. Bring to a boil and crumble in the bouillon cube.
Season to taste and simmer for about 15 minutes.
Stir in the drained seafood and cook for another 5-10 minutes together until the rice is done and almost all the liquid is absorbed.