Veggie Paella – Dehydrated Backpacking Meal

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To know me is to know that I am a Yotam Ottolenghi fangirl. I first came to know of this Israeli-born through his cafe in Islington, London, where I lived at the time, and then as the author of “the new vegetarian” column in the Guardian. His approach to vegetarian cooking was truly enlightening in how he made veg-forward cuisines accessible to the home cook.

Enter this vegetarian paella, inspired by his excellent cookbook Plenty, adapted for the dehydrator. Instead of the usual seafood that you find in traditional paella, he’s replaced it with a load of vegetables (especially fennel which I love) and savoury artichokes and olives. It all gets cooked with sherry in a saffron and smoked paprika broth for something really special. And as a rice and vegetable dish, it’s ripe for adaptation as a homemade dehydrated backpacking meal.

Why This Vegetarian Paella Works for Backpacking

Dehydrating vegetarian meals is generally easier than their meat-based counterparts because vegetables and legumes rehydrate more reliably and carry less food safety risk. This paella recipe takes full advantage of that, using ingredients that not only dehydrate well but also maintain their texture and flavor when reconstituted at camp. For optimal dehydration, slice the vegetables thinly or dice finely.

If you’re new to making homemade dehydrated backpacking meals, this recipe is a great place to start. The process is similar to other rice-based dishes like our vegetarian jambalaya or dehydrated Mexican rice (arroz rojo).

Adding Protein on the Trail

While this vegetarian paella is satisfying on its own, you can of course add extra proteins or fats. My favourite addition is sliced up fried chorizo – chorizo packs well and you can cook it slowly in a dry pan which renders out the fat and allows you to fry the chorizo til crisp.

if you want to add a seafood element while backpacking, consider packing some shelf-stable options like foil packets of tuna, salmon, or even canned clams or mussels. You can also dehydrate seafood though I haven’t tried this (it just doesn’t appeal!). These lightweight additions can be stirred in after rehydration to give you that traditional paella experience without the dehydration challenges of fresh seafood.

Vegtable Paella – Vegetarian Backpacking Meal

Per serving:

Nutrition: ~515–535 kcal · ~63 g carbs · ~21 g fat · ~11 g protein

Packed weight: ~115 g

Rehydration time: 10–12 minutes

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Servings: 3

Ingredients Method

Ingredients

  

• 3 tbsp olive oil
• 1 small onion finely chopped
• 2 peppers ideally green and red, deseeded and cut into thin strips
• 1 fennel bulb cut into thin strips
• 2 garlic cloves peeled and crushed
• 2 bay leaves
• ½ tsp smoked paprika
• ½ tsp turmeric
• ½ tsp cayenne
• 150 g paella rice
• 100 ml sherry or dry white wine, or more stock
• 1 tsp saffron strands
• 500 ml boiling vegetable stock
• Sea salt
• 12 mini plum tomatoes
• 5 jarred artichokes quartered (optional)
• 300 g peas
• 10 black olives pittled and sliced (optional)
• 2 tbsp roughly chopped parsley

Method

 

At home:

1. Heat the oil in a large, shallow frying pan, then gently fry the onion for five minutes.
2. Add the peppers and fennel, and fry over medium heat until soft and golden – about eight minutes.
3. Add the garlic, cook for a minute, then add the bay leaves and spices, stir.
4. Add the rice and cook, stirring, for two minutes.
5. Add the sherry and saffron and bring to a boil for a minute, then add the stock and a pinch of salt. Reduce the heat to very low and simmer for 20 minutes, or until most of the liquid has been absorbed. Avoid stirring the rice from this point as that will result in a gloopy paella (not ideal). Taste and add salt if needed.
6. Remove the pan from the heat. Scatter the tomatoes, artichokes, peas, and olives over the rice, cover and let rest for another 10 minutes.
7. Now scatter over the parsley. If you’re having some now, it’s ready to serve. Otherwise, leave to cool before dehydrating.

How to Dehydrate

1. Spread the paella in thin, even layers on dehydrator trays lined with silicone sheets or baking paper.
2. Dehydrate at 63°C / 145°F for 8–10 hours – stir/flip halfway through to speed things up and encourage even dehydrating..
3. The paella is ready when completely dry and brittle — no soft or sticky spots.
4. Cool fully before storing.
5. Portion into zip-top freezer bags or vacuum-seal for longer storage.

On the Trail

1. Place one portion of paella in your pot and add just enough water to cover the paella.
2. Bring to a boil, stir thoroughly, then turn off the heat, cover and let sit for 10 minutes, ideally in a cozy or something to keep it warm.
3. Give it a stir and taste – if any bits are still chewy, wait another five minutes, or give it another blast with the stove (my preferred method as I like my paella piping hot). Add more water if needed to suit your desired consistency.
4. Fuel saver tip: you can cold soak this by putting the paella in a flask at the start of the day with enough water to cover. It will rehydrate throughout the day. When you get to camp, decant into a pot and heat through. Enjoy!

Trail Garnishes and Flavor Boosters

One of the joys of paella is the bright, fresh elements that balance the rich, savory rice. While you can absolutely enjoy this dehydrated version as-is, packing a few simple garnishes can elevate your trail meal to restaurant quality:

• Fresh lemon wedges: If you’re only out for a few days, a small lemon weighs almost nothing and adds incredible brightness. Just squeeze it over your rehydrated paella before eating.
• Fresh herbs: Parsley is traditional for paella and stays fresh for several days in a small zip-lock bag. Cilantro works well too if you prefer that flavor profile.
• Salsa macha: For those who like heat with complexity, pack some salsa macha in a mini Nalgene —that incredible Mexican chili oil loaded with nuts and seeds. It adds a smoky, spicy kick that complements the Spanish flavors surprisingly well.
• Dried lemon peel: If fresh lemon isn’t an option, dehydrate some lemon zest before your trip and pack it separately to add when rehydrating.
• Olive oil packet: Especially good Spanish olive oil. This is paella after all!