![]() Long-term storage (upwards of a year): store the meal inside a vacuum-sealed bag in the freezer. If you live in a particularly warm/humid climate, then storing in the fridge will be better. Mid-term Storage (for next month or two): store the meal inside a sealed mason jar in a cool, dark place. Short-term use (within the next few days): store everything in a well-cleaned, resealable bag. Depending on when you plan on using this meal, you have a couple of storage options. ![]() Once everything is finished dehydrating, all the ingredients can be mixed together. Set the dehydrator for 145F and run for 8-12 hours. We used a mesh mat for the shrimp, crab, and peppers We used a silicone mat for the rice, capers, garlic, and parsley When loading your dehydrator racks make sure you use the appropriate silicone or mesh mat for the ingredients you are planning to dehydrate so they don’t fall through the holes of the dehydrator trays. Garlic: We smashed a few cloves with the side of our knife and sliced them into manageable sizes.Ĭapers: The easiest of the lot, just remove them from the brine and that’s it. But you can chop them if you would like it to blend into the paella more. Parsley: We removed the leaves from the stalks and left them whole. Prepping Your Add-insīell Peppers: We cut them into roughly 1/4” cubes. ![]() Again, this increased surface area will help them rehydrate. We cut the chunks in half and then pressed on them with a fork to shred them. Any of them will work, but when making this recipe we used chunks-flakes will also work well. Imitation crab meat can come in lots of different styles (legs, chunks, and flakes). To us, the flavor outweighs the texture, but if it’s going to bother you, sub with more imitation crab, which rehydrates with a better texture. * It is worth noting that re-hydrated shrimp will have a bit of a chewy texture. This will provide more surface area to allow the shrimp to rehydrate. To help the shrimp dehydrate/rehydrate better, slice them in half lengthwise and then chop the two pieces in half. This type of shrimp will typically come frozen, so prior to dehydrating, you will want to thaw it in a bowl of water. Preparing the Seafoodīuying pre-cooked, deveined, shell & tail removed shrimp really cuts down on the amount of prep work you need to do. Mix the salt, garlic powder, and saffron into the water you are going to use to make the rice.Īfter the rice is done cooking, lightly fluff with a fork and remove it from the heat. For paella, don’t rinse the rice you actually want some starch to develop. Cooking times can vary for different types of rice. ![]() It’s best to follow the cooking directions on the package for the specific rice you have. Other good add-ins could include: artichoke hearts (in brine, not oil), green beans, and peas. ![]() The Add-Ins: You have some flexibility when it comes to your add-ins ingredients, but we tried to keep it simple by just using red & yellow bell pepper, parsley, capers, and smashed garlic. Seafood paella actually works out great for the backpacking version because shrimp and imitation crab meat are very easy to dehydrate and don’t require any pre-treatment. However, in the US, we are kind of enamored by one type of paella in particular: seafood paella (paella de marisco). The Seafood: Paella can actually be made with any type of meat or be entirely vegetarian. This infuses the rice with flavor while it cooks, so it comes out perfectly seasoned. When making the rice, we like to add salt, garlic powder, and saffron into the water. So instead, we opt for any short grain rice we can find, like Calrose rice. However, we’ve never seen this sold in our grocery stores. The Rice: Traditional Spanish paella is made with a highly-absorbent short-grain rice, typically Bomba (which is sometimes sold as Calasparra). ![]()
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