Paella cooked in the solar oven from the Solavore recipe blog.

2 T. olive oil 
1 med. onion, chopped
1 lg. red pepper, diced
2 links pre-cooked andouille sausage cut into 1 inch pieces
2 lg. cloves garlic, minced
2 ½ c. long grain rice
3 ½ c fish or chicken stock (or a combination of both)
1/2 c. white wine
¼ t. turmeric
½ to ¾ t. saffron threads, crushed with your fingers
2 t. salt
pinch of black pepper
pinch of cayenne
12 sm. clams, scrubbed & rinsed
12 Black mussels, scrubbed and rinsed
12 lg. shrimp, peeled & deveined
1 c. frozen peas, defrosted
2T chopped parsley

Heat oil over medium-high heat in pot. Cook onion and red pepper until translucent, about 2 minutes.  Stir in rice and cook until slightly golden. This helps to keep the rice light and fluffy. Add garlic, stir briefly.  Now add the wine and broth and bring to a full boil. Toss in the rest of the ingredients except for the shrimp and peas. Cover and place in the Solavore Sport.  Secure the lid, point it towards the sun and go have fun while the sun does all the work.

Check the paella after 1 hour.  Once the rice has absorbed most of liquid, add the shrimp and peas and let cook for another 30 minutes. Stir the mixture briefly to fluff the rice and to distribute the ingredients evenly.  Serve in warm bowls and garnish with parsley.

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