CAMPS recipe: Fish for Good Friday

Fish for Good Friday? Here’s a recipe from our Camps Australia Wide Community Cookbook thanks to Greg and Glo Lawrence from Warrandyte, Victoria, Australia.

They are pictured aboard the paddlewheeler PYAP on the Murray River during their tour with long time caravanning friends of the wonderful silo art in North-Western Victoria. They said the art is amazing, the locations are fabulous and welcoming and worthy of support.

You see, each recipe has the contributor’s favourite camp or caravan park, their must see or do around Australia as well as the memory around the recipe they sent in.

From Greg: I’ve produced my paella dish on my barbecue for many a dinner party on caravanning trips with friends. I have also cooked it many times at home – this paella is a standout for a special occasion.


Assortment of seafood, eg prawns, baby octopus mussels, calamari

2 boned chicken thighs cut into 2cm cubes

1-2 chorizo cut down the middle and into 1cm slices

Good quality olive oil

2 cloves garlic chopped

1 medium onion chopped

1 cup red capsicum chopped

1 tablespoon ground paprika

1 cup parsley chopped

2-3 cups Arborio rice

Good pinch of saffron threads soaked in 80 ml hot water

1.5 L hot chicken stock

2 cups white wine


Select the desired amount of seafood, clean rinse and drain thoroughly.

Using a paella pan or large frypan, gently fry the chopped garlic in 4 tablespoons of oil.

Fry the seafood separately (except the mussels) and set aside.

Fry the chicken and chorizo and set aside.

Heat the pan with 2 more tablespoons of oil. Stir in the onion, capsicum, paprika and half the parsley. Add the rice and fry for a further 5 minutes stirring constantly.

Pour in the saffron solution and 1 cup of wine. Keep turning the rice to prevent burning.

Add in the stock gradually, as the rice absorbs the liquid and softens. When all the stock has been absorbed, arrange the seafood, chicken and chorizo on top of the rice.

In a separate pan, steam the cleaned and debearded mussels in white wine and chopped parsley until the shells open.

Arrange the mussels on top of the dish, sprinkle with parsley and serve immediately.

If you’d like to try out more tried and true camping recipes visit:…/camps-australia…

Happy Easter camping, everyone!

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