Big Dave's PaellaRecipe submited by SunRice Coly cookoff contestant Dave Watts

INGREDIENTS:

• 2 large onions
• 2 chicken thigh fillets
• 2 medium chorizo sausage
• 2 cloves fresh garlic (finely chopped)
• 1 cup green peas
• 1 litre chicken stock
• 2 cups SunRice Arborio rice
• Heaped Tablespoon smoked paprika
• 1 teaspoon sweet paprika
• 2 small chillies (roughly chopped)
• 1 bottle Shiraz (Mood enhancer while preparing and cooking)
• splash of olive oil

(For those who are more seafood minded, chicken can be substituted for prawns, mussels and squid)

METHOD:    

1. FILL GLASS WITH SHIRAZ AND TASTE AT YOUR LEISURE...
2. Peel and chop onions into sizeable wedges. Eighths will do nicely.
3. Slice chorizo sausage into rings, approximately 5 mm thick.
4. Cut chicken into 3cm pieces.
5. Heat oil until hot before adding onion, chorizo and chicken. Stir regularly to ensure ingredients don't stick to base of pan.
6. Once the chicken and chorizo is browned and onions become translucent, reduce heat.
7. Add paprika to the recipe and stir through.
8. Add rice and chicken stock.
9. Ensure chicken stock covers all the rice.
10. DO NOT give into temptation to stir the mixture any further. - This is a good time to refill your glass!
11. The rice will slowly take up the stock.
12. Sprinkle peas on top of the paella and pat down gently with back of a spoon.
13. DON'T Stir!!!!  Refill glass.
14. You will notice as the stock reduces, it will create a thick, sticky sauce. This with the caramelised onion is fantastic!
15. When most of the liquid appears to be taken up, test a few grains of rice to ensure they are cooked through. If not, add a small amount of stock and simmer a further 3-4 minutes.