River Paella a la Chef Terry

For ~ eight people

1 medium red onion - coarse chopped   
1 medium yellow onion – coarse chopped                    
1 red bell pepper – coarse chopped
Salt & pepper – to taste

            Saute above until soft – add a few cloves of minced garlic (to taste) in last couple minutes of cooking.

Add chorizo sausage & cubed chicken breast – 1-1/2 to 2 lbs. total – vary proportions of the meats, depending on how spicy the chorizo is and how spicy your crew likes their food.

Add 28 oz. can of crushed tomatoes, including juice
Add generous amount of red wine
Add rice – for camp use, can use Minute Rice. Use amount of rice for eight
 generous servings
Add chicken stock in proportion to rice – say one of the cartons of good stock.

Cook with lid off until rice is soft.

Add ~ 1 lb. of raw shrimp in last few minutes of cooking (cooking shrimp overlong makes them tough) Can also add some frozen green peas.

Check and adjust seasoning. Serve to a hungry and appreciative crew!