If you can build a fire in your backyard fire pit, or have your favorite nature-loving camper pal to do it for you, you’ve got the beginnings of a magical meal to be shared outdoors with a bunch of your best friends.
Fire, Earth, Water and Air are infused in this communal, beautifully-balanced traditional Spanish dish with an animal-friendly twist your guests won’t soon forget. If you’re a vegan, it’s probably been awhile since you’ve tasted something “smoky” in flavor. Make sure you use untreated wood, something aromatic like pine, and you’ll get the most amazingly rich, Smokin’ Vegan Fire Pit Paella. Read through the recipe, then check the vid!
Smokin’ Vegan Fire Pit Paella
You’ll need a proper paella pan for this feast. Make sure it fits over your fire pit properly. The one I used here, borrowed from a friend, was about 2 feet in circumference – big enough for about 20 small portions. Use a slightly smaller one for fewer people – but not too few people – paellas are always best shared with a posse!
Once you’ve got the fire burning for about an hour and the coals red hot, you’re well on your way. Prepare the ingredients indoors as the fire builds, then bring them out on a tray ready to add to the pan. Assembly just takes seconds.
Here’s how for 10
- drizzle of olive oil to coat paella pan
- 1 bulb garlic, minced
- 1 large onion, diced
- 3 cups organic brown basmati and wild rice blend, washed, rinsed and drained
- 6 cups veggie broth
- 10 sundried tomatoes, chopped
- 1 cup spicy olives, pitted
- 2 cups lima beans, soaked, washed, rinsed and cooked (or chick peas)
- 1 package vegan chick’n strips (optional)
- 1 can artichoke hearts, quartered, or in season, fresh baby artichokes
- 1 28-oz. can organic diced tomatoes (fire roasted are mmm)
- 15 broccoli florets
- handful pine nuts, toasted
- sea salt to taste
- 2 large pinches saffron
- 2 tsp smoked paprika
- 1 sprig fresh rosemary
- 1 lemon, sliced in wedges for garnish
Heat olive oil in the pan. You’ll know the fire is hot enough if the oil quickly disperses around the pan.
Add garlic and onion and stir quickly.
Add rice and stir until it’s coated in garlic and oil.
Add vegan chick’n strips, sundried tomatoes, olives, artichokes and beans and stir.
Add broth and diced tomatoes, saffron, paprika, salt and rosemary sprig and stir gently.
Cover carefully with tin foil and allow to cook for about an hour, checking in on it periodically to make sure the fire is hot enough.
When your about 10 minutes away from serving, throw in the broccoli florets and cover again.
Take it off the fire when the rice is tender but firm and serve hot off the fire. If you’re dining al fresco, you can just plunk the pan in the middle of the picnic table, garnish with some lemon wedges and have everyone dive in with their forks.
Serve it with a great rustic Spanish Rioja or a full-bodied California Cabernet.
A few backyard chef pointers
~ A few minutes after covering the pan with foil, check in on it. The broth should be bubbling away. If not, throw another log on the fire.
~ Depending on the size of your pan, the broth may bubble over the edges. Make sure your fire pit is in a place where you won’t be concerned about stains.
~ If you’re doing this for an important gathering or event and you want it to be perfect, do a trial run before the date. The measurements here are loose, and paella pans, fire pits and gatherings vary greatly in size;)
Vegan Firepit Paella
by thefeelgoodguru
Photo Credits
Photo By Moira Nordholt – All Rights Reserved
First Published At Feel Good Guru
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