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

Prep Time: 10

Cook Time: 20

Total Time: 30

Nutrition

Calories: 377kcal

Author: Max Cozzi

Servings: 2

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

Follow @redwood_kitchn