Well Sally I have never had Quinoa so if we ever manage a trip, take turns on the cooking OK? [smile}
(COuld you imagine getting Quinoa here? Can't even get a fresh apple FGS)
here is tha paella recipe from the pack,mthen I will tell you what I do.
2 tbsp olive oil
1 onion, chopped finely
1 sachet ssffron toasred
1 tbsp parika
100g tiger prawns
4 oz monkfish
250g paella rice
1 pint ready made stock HOT
100g cooked mussels
2 chooped gar;ic cloves
5 tomatoes
directions:
add garlic, olive oil, tomatoes, saffron, parprika, cook for 5 mins add prawns and monkfish. cook gently for 4 minutes. add rice and stock, once bubbling leave uncovered, simmer for 13 minutes, once all liquid absorbed stir in mussels
Ok, mine is based on that BUT you cannot get safforn for love nor money here, neither monkfish most days amd I like a bit more flavour.
So ommit the monkfish, replace with a pack of pancetta and 100g chorizo from the deli. I also add a green pepper, chopped. Replace olive oil with butter as you'll have that in your tent stash anyhow. You can get readymade stock- I make and take my own, by putting 1.5 pints water, large pinch salt, large pinch black pepper, tin mackerel drained (yes I know but it works I tell you!), a few handfuls of frozen veg (last tiem I used carrots, gree benas and broad beans- all the bits at the bottom of bags) and bubbling away. When done, it has a flavour that really makes the paella, doesn't cost owt really (£0.38p for the mackerel). Freeze if you have ehu or decent ice box. If you don't though, bought is fine. Follow the basic method above but stir in the chopped chorizo with the mussels at the end, then also cook the ham (in butter if you dare- well it is a holiday) and add that at the last minute too. loads of flavour. Yum. yet only one pot. Oh yeah, I ommit saffron- or r ather the local shops do so I have to iyswim- and replace with a teaspoon turmeric. And I add a good dash of Cayenne pepper for the adults (I do use less parprika if using cayenne)