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    Home » Recipe

    Published: Jun 2, 2023 by maxcozzi · This post may contain affiliate links · 289 Comments

    Campfire Seafood Boil with Chorizo

    Jump to Recipe

    I am always trying to come up with fun and more importantly, easy camping recipes and this campfire seafood boil is no exception. Everything cooks in a matter of minutes and there is minimal chopping making cleaning up a breeze! Also, it tastes great!

    Campfire Seafood Boil

    If you have never cooked chorizo sausage with seafood before, I highly recommend trying it with this recipe then! It's salty and slightly spicy flavor pairs perfectly with shellfish such as clams, mussels, and shrimp.

    It is one of the key ingredients of a traditional Spanish paella, but can go in many other seafood dishes as well! For this recipe, you can also use andouille sausage if you can't find chorizo though.

    Jump to:
    • Key ingredients
    • Video
    • Substitutions
    • Variations
    • Equipment
    • Top tip
    • More Seafood Recipes
    • Campfire Seafood Boil with Chorizo
    • Food safety

    Key ingredients

    • Chorizo Sausage
    • Squid
    • Mussels
    • Shrimp
    • Lemon
    • Wine
    • Fresh Thyme

    See recipe card for quantities.

    Video

    Substitutions

    Pretty much any small seafood will work in this recipe, I like to use a mix to keep things interesting. Any shellfish, chopped octopus, scallops, shrimp, squid, and even some bite sized pieces of fish all work well.

    • Shellfish (clams, mussels, oysters)
    • Chopped Ocotopus
    • Scallops
    • Squid
    • Fish (cut into bite sizes)

    I recommend always using fresh seafood but if you can't find it in your area, supermarkets usually carry frozen shrimp and frozen mixed seafood bags. 

    Variations

    This variation is more of a Mediterranean take on this meal, but some other good variations could include:

    • Southern "low-county" boil - with old bay seasoning, corn, and potatoes
    • Thai - with lemongrass, shallots, and lime

    Equipment

    This recipe works best in a dutch oven, which is a camping essential in my opinion.

    However, foil packets could work as well if you don't have a dutch oven. Make sure to use heavy duty aluminum foil though to prevent any ripping. Skip the first step where you saute the chorizo and simply wrap everything up in the foil.

    Top tip

    This could also be done on a charcoal grill or the stovetop if you aren't camping.

    More Seafood Recipes

    Looking for other recipes like this? Try these:

    • pan seared rockfish with wild rice
    • Salmon with Mushroom Risotto
    • Cod with Lemon Caper Sauce
    Campfire seafood boil with chorizo

    Campfire Seafood Boil with Chorizo

    Need a good recipe to cook over the fire on your next camping trip? This campfire seafood boil is perfect! It's flavored with sautéed chorizo, onion, garlic, thyme, and chili and it comes together easily in a dutch oven. You can use any mix of seafood just don't forget some crusty bread to soak up all the broth!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes

    Nutrition

    Calories: 377kcal | Carbohydrates: 22g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 116mg | Sodium: 1547mg | Potassium: 902mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 103mg | Calcium: 113mg | Iron: 7mg
    Calories: 377kcal
    Author: Max Cozzi
    Servings: 2
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 1 link chorizo sausage, (sliced into large rounds)
    • 1 onion, (roughly sliced)
    • 4 cloves of garlic, (roughly chopped)
    • 2 squid, (cleaned and sliced)
    • 1 lb mussels, (debearded)
    • 6-8 shrimp, (with shells)
    • 1 lemon
    • ½ cup dry white wine, (such as chardonnay)
    • 3-4 sprigs fresh thyme
    • 1 small red chili
    • 1 cup cherry tomatoes
    • sea salt and pepper, (to taste)

    Instructions

    • Start by making a fire with some hot coals or preparing a charcoal fire. Put the dutch oven over the coals and add the olive oil and chorizo and cook until slightly browned, about 3-4 minutes.
    • Then, add the onion, garlic, squid, mussels, shrimp, lemon, white wine, thyme, red chili, and cherry tomatoes. Season with a pinch of salt and pepper, stir until well mixed, and cover and cook for 12-15 minutes, or until the shrimp are pink and the mussels have opened up.
    • Serve right out of the dutch oven, with some crusty bread to soak up the broth.

    Video

    Notes

    This recipe can easily be done with foil packets if you don't have a dutch oven. Skip cooking the chorizo and add everything into a double-lined foil pouch and cook. 
    Course: dinner, lunch
    Cuisine: Mediterranean, pacific northwest, spanish
    Keyword: campfire, dutch oven, grilled, lemon, mussels, one pot, seafood, shrimp, squid, thyme, white wine
    Tried this recipe?Follow @redwoodkitchen
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    Food safety

    • Cook to a minimum temperature of 145 °F (62.8 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Did you make this campfire seafood boil? Rate the recipe above!

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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