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Spanish Chorizo Paella (Ideal for camping)

Lola Espana Chorizo Paella

If there’s one way we’ve found to greatly improve our camping experience, it’s carefully choosing what we’re going to eat. All to often we end up eating barbecued meat and loads of bread, leaving us lying stuffed and lethargic on our punctured blow up mattress.

Lola Espana Paella Ingredients

Luckily just before our last trip to the Lizard we were contacted by lolaespana.com to see if we wanted to test any of their authentic Spanish produce. Their website has loads delicious food to choose from, like ham, olives, fish and meats. With a new portable gas ring to try out, a simple Paella looked like a great option and they had everything I needed.

The rice arrived in a great little fabric bag, that seemed a shame to tear open. The chorizo was hot and peppery and ended up being used in all sorts of things during the week – delicious flame grilled on the barbecue. As for the chicken stock, it was clear, meaty and full of herbs and flavour. The unexpected extras Lola Espana through in went a long way to cheering us up in the rain too – the creamy fuet ibérico cured sausage was the best I have ever eaten. No joke.

Head on over to lolaespana.com to check out the full range of Spanish food they offer, and make sure you try out my spicy chorizo paella recipe, next time you’re under canopy and stars.

Serves 4

  • olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 200g chorizo, chopped
  • 1 red pepper, chopped
  • knob of butter
  • 200g paella rice
  • 1 glass white wine
  • 750ml chicken broth
  • salt and pepper

Place a large-ish saucepan on a portable gas ring and pour in a glug of olive oil. Fry the onions until glossy, before adding the garlic, chorizo and pepper and frying for a couple more minutes. Add the knob of butter, followed by the paella rice.

Stir the rice so it soaks up the moisture from the pan. Pour in the glass of white wine, follow by a glass of stock. Stir now and then until the stock has been soaked up, before adding another glass. Repeat until the rice is cooked. Taste and season with salt and pepper.

2 CommentsLeave a Comment

  • Reply


    3 months ago

    I totally second this – it was delicious!

  • Reply


    3 months ago

    Hi. I had a similar dish coooked by a lovely lady from Czech Republic. She added a few splashes of Worcester sauce! It really worked.

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