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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!