Veggie Paella – Dehydrated Backpacking Meal

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When it comes to vegetarian recipes that pack a serious flavor punch, few chefs do it better than Yotam Ottolenghi. This dehydrated paella recipe is inspired by his vegetarian paella from his excellent cookbook Plenty, adapted specifically for the backcountry. And here’s the beauty of it: this vegetarian version is actually MORE straightforward to dehydrate than traditional seafood paella, while still delivering all those complex, saffron-infused Mediterranean flavors that make paella so irresistible.

Ottolenghi’s genius with spice combinations and vegetable preparations means that even dedicated omnivores won’t miss the shrimp and mussels typically found in paella. The layers of flavor from saffron, smoked paprika, roasted peppers, and artichokes create such a satisfying dish that you’ll forget you’re eating a meat-free meal on the trail.

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 beautifully but also maintain their texture and flavor when reconstituted at camp.

If you’re new to making homemade dehydrated backpacking meals, this recipe is a fantastic 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, 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. These lightweight additions can be stirred in after rehydration to give you that traditional paella experience without the dehydration challenges of fresh seafood.

Dehydrated Vegetarian Paella Recipe

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Ingredients Method

Ingredients

  

• 2 cups paella or short-grain rice
• 1 large onion finely diced
• 4 cloves garlic minced
• 2 red bell peppers roasted and sliced
• 1 can 14 oz artichoke hearts, drained and quartered
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 can 14 oz diced tomatoes, drained
• 4 cups vegetable stock
• Large pinch of saffron threads about 1/2 teaspoon
• 2 teaspoons smoked paprika
• 1 teaspoon regular paprika
• 1/2 teaspoon cayenne pepper optional
• 2 bay leaves
• Salt and black pepper to taste
• 3 tablespoons olive oil
• Juice of 1 lemon

Method

 

At Home:

1. Steep the saffron threads in 2 tablespoons of warm water and set aside to bloom while you prepare the other ingredients.
2. Heat olive oil in a large, wide pan or paella pan over medium-high heat. Add the onion and sauté for 5-7 minutes until softened and beginning to caramelize.
3. Add the garlic, smoked paprika, regular paprika, and cayenne (if using). Cook for another minute until fragrant.
4. Stir in the rice, coating it well with the oil and spices. Toast for 2-3 minutes.
5. Add the roasted red peppers, artichoke hearts, green beans, tomatoes, bay leaves, and the saffron with its soaking liquid. Stir to combine.
6. Pour in the vegetable stock and add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer uncovered for about 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. You want the paella slightly wetter than you’d normally serve it, as it needs to be spread out for dehydrating.
7. In the last 5 minutes of cooking, stir in the peas. Remove bay leaves.
8. Stir in the lemon juice and taste for seasoning adjustments.
9. Spread the paella mixture evenly on dehydrator trays lined with non-stick sheets or parchment paper. The layer should be about 1/4 to 1/2 inch thick.
10. Dehydrate at 135°F (57°C) for 6-8 hours, stirring occasionally to break up clumps and ensure even drying. The paella is done when it’s completely dry and crispy with no moisture remaining.
11. Allow to cool completely before breaking into smaller pieces and packaging in portioned zip-lock bags or vacuum-sealed bags. Each serving should be about 1.5 to 2 cups of dehydrated paella.

On the Trail:

1. For each serving, add the dehydrated paella to your cook pot or insulated container.
2. Add 1.5 to 2 cups of boiling water (you may need to adjust based on your preferred consistency).
3. Stir well, cover, and let sit for 10-15 minutes until fully rehydrated.
4. Stir again, add more hot water if needed, and let sit another 5 minutes if the rice isn’t fully tender.
5. Season to taste with salt and pepper.

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 beautifully too if you prefer that flavor profile.
• Salsa macha: For those who like heat with complexity, pack some salsa macha—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: A small drizzle of