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Turkey & Chorizo Campfire Paella


  • 1 1/2 Cup Rice
  • 1/2 Cup White Wine
  • 1 Box Chicken Broth Low Sodium
  • 1/3 Lbs Chorizo Ground
  • 1/2 Turkey Breast Cooked & Sliced
  • 6-8 Jumbo Shrimp
  • 1/2 Onion Diced
  • 1 TSP Minced Garlic
  • 1 1/2 TSP Cayenne Pepper
  • 1 1/2 TSP Paprika
  • Kosher Salt To Taste
  • Fresh Cracked Peppercorn To Taste
  • Mussels or Clams Optional
  • Handful of Fresh Cherry Tomatoes Optional
  • Parsley For Garnish
  • Lemon Wedges For Garnish


  • Place your cast iron over the campfire, in the lowest heat possible. Add your chorizo to the pan, and cook throughout. Do not drain.
  • Once your chorizo is cooked, add onions and garlic. Saute in the juice from the chorizo until translucent.
  • Add in a large glug of white wine, scraping the bottom of the pan to deglaze it. Add your rice, and your cooked turkey, and stir. Stir in 1/4 of your broth.
  • Add your cayenne pepper, paprika, salt, and pepper.
  • Stir often, until the liquid has almost dissolved, then add more. Keep adding broth, a little at a time, until your rice is almost cooked.
  • Add your shrimp, and allow to cook throughout. Add the rest of the broth, and then don't touch your paella. Leave it heating over the fire until you hear crackling and smell your rice toasting. You want to achieve a perfect socarrat, which is the browned rice at the bottom of the pan that Paella is known for!
  • Garnish with fresh lemon wedges and parsley. Squeeze lemon juice over your paella, and then dig in!
  • Enjoy alongside the left over wine from your recipe.