Chicken and Chorizo Paella
Cathy Whims, Nostrana
A 2010 James Beard Award finalist, Cathy Whims has earned green, white, and red stripes as the city’s first lady of regional Italian cuisine. But among her inner circle of foodie friends, Whims is equally renowned for a formidable backyard paella that’s easily adaptable to summertime road-trip feasts.
Prep everything at home. “Chopping and cutting with limited water access is challenging and messy,” Whims notes.
At the Campground
Pat chicken with paper towels and season well with salt and pepper. On a metal grate over campfire coals, heat oil in a 15-inch metal paella pan. When oil is hot, fry chicken until golden on all sides. Once juices are clear, move to a plate. Add sausage pieces to pan and brown. Remove to the plate with the chicken. Add green pepper, onion, and garlic, and sauté until onion starts to turn gold, about 10 minutes. Stir in tomato and cook for 10 minutes more. Add paprika and saffron, stir well, then add rice. Stir to coat rice well with oil. Add white wine, let bubble for 1 minute, then add hot chicken broth and salt and pepper to taste. Arrange chicken pieces on top of rice. Simmer until rice is no longer soupy, but not dry: about 8–10 minutes. Cover paella pan tightly with foil and let cook over medium heat until all liquid is absorbed, but rice is still firm. Remove from heat and let sit for 10 minutes. Sprinkle with parsley and serve.
Other Camp Essentials
Farm eggs, fresh tomatoes, and canned tuna for capponada—the Ligurian version of salade Niçoise.