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Campfire Curry Seafood Paella Campfire Curry Seafood Paella

Campfire Curry Seafood Paella

From guest chef Nobel Chang: This one-pot delicious Campfire Curry Seafood Paella is the perfect dish to end the day by the fire. It’s hearty, it’s delicious, it’s a crowd-pleasure, and it’s simple. You want to create what’s called the socarrat—the crusty crispy crunchy caramelized bottom of the paella—which is achieved by letting the heat do its work and not stirring all the way. Suggested pairing: a group of friends sitting around a campfire.

Photo Credit: Maddy Milnes Photography


  • 1 Yellow onion, diced

  • 1 red bell pepper, 1 yellow bell pepper, diced

  • 5-8 cloves of garlic, minced

  • Spicewalla Madras Curry Powder

  • Spicewalla Berbere

  • Seafood Medley (mussels, scallops, clams, shrimp)

  • 3 tbsp Graza Sizzle Olive Oil

  • 1/4 cup White Wine (not necessary but recommended)

  • 1 1/2 cups Spanish Rice (substitute with any medium grain rice)

  • 3 cups Seafood or Chicken Broth

  • 1 bunch chopped parsley

  • 1 lemon, cut into wedges

  • Salt and Pepper

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  1. Place a cast iron pot over medium-to-high heat. Once hot, add Graza Olive Oil. 

  2. Add onion, peppers, garlic to pot.

  3. Sautee for 5 minutes or until the onion is translucent.

  4. Add rice and mix for 1-2 minutes. Add white wine (if desired) and cook for another 2-3 minutes.

  5. Pour the broth slowly, lightly salt and pepper, and add 2-3 tablespoons of Spicewalla Madras Curry Powder.

  6. Work the rice and broth mixture until the contents are evenly distributed, cover and cook for 12 minutes. Do not stir the mixture until serving. 

  7. Add seafood medley to the pot and arrange evenly, sprinkle Spicewalla Berbere over the seafood.

  8. Cover and cook for 4-6 more minutes, until shrimp has turned pink and shellfish has opened. (if the rice is undercooked at this point, add more broth and cook longer for a few more minutes).

  9. Garnish with fresh parsley, salt, pepper, olive oil and lemon slices.

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