Spanish Paella

Ingredients
2 x chicken breasts, skin removed and cut into large chunks
2 x Chorizo sausages, cut into 1 inch pieces
2 x onions, peeled and chopped
10 x whole cloves garlic, peeled
28 oz can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of RQ09 Spanish Tempranillo Cabernet Sauvignon
3 x bay leaves
1 sprig fresh rosemary
1 x red pepper, seeds removed and chopped
1 x lb. of shrimp, shelled and deveined

Directions
Heat a large flat sauté pan. Add a splash of olive oil and begin to brown the chicken and chorizo sausage.

Once browned set aside on a separate plate.

Add the onions to the hot pan and a small splash of oil, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Enjoy with a glass of Cru Select RQ2009 Continental Lowlands Spanish Tempranillo Cabernet Sauvignon.