There’s an unspoken rule of fishing in the backcountry: if you don’t catch anything, then you must be prepared to eat the bait. Over the years, my skills as an angler have proven to be beyond help, but I have learned a few neat ways of serving up the chorizo the blue cod rejected. Here’s a favourite of mine that works equally well in the mountains.

Profile
Serves: 4 people
Weight: 1045g
Volume: 1.5L
Calories: 2577
Cost: $15
Cooking time: 25min*
Fuel: 175ml*

*Based on an MSR Whisperlite burning white spirit at sea level.

Ingredients

• 300g Arborio rice
• 100ml olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1l (4 cubes) chicken stock
• 150g (4 small sticks) chorizo sausage
• 1 courgette, diced
• 1 yellow capsicum, de-seeded and diced
• 50g parmesan cheese, shaved
• Salt, pepper and flat-leaf parsley.

Special utensils

• You’ll need two pots, one big one (2-3l) for the main dish, and one at least 1l with a lid for the stock.

Method

Bring the chicken stock to a simmer, then cover to keep warm.

Lightly fry the chorizo, onion and garlic then add the oil and rice. Stir for two minutes or until the rice is well coated in oil.

Pour in a cupful of stock and stir over a medium heat until it’s absorbed. Add the rest of the stock a cupful at a time, stirring frequently. Add the courgettes at about half way, and the capsicum with the last cupful of stock, so as not to overcook it.

When all the stock has been added, throw in the parmesan then season to taste and serve with a garnish of chopped parsley.