BUSH COOKING: Campfire Paella

Start by slicing 2 chorizos, nice and thin.
Throw chorizos into a pan and wait for them to brown. Transfer to a plate.
Grab the chicken and slice it up into bite size chunks. Put into the pan with some olive oil.
While the chicken is cooking chop the onions up into nice, thin slices, and the capsicum into chunks.
Put the cooked chorizo, sliced onion, and chunky capsicum into the pan with the chicken and give it a stir.
Add your rice. Try to stick with 1 cup of rice for every 500g of chicken. We used 3 cups of rice on the show.
Stir the rice in with enough smoked paprika to cover all of the rice and 2 teaspoons of garlic granules.
Throw some crushed tomatoes in (1 can for every cup of rice or every 500g of chicken).
Add your water into the pan, making sure all of the rice is covered. Drop in 1 chicken stock cube as well as a few splashes of worcestershire sauce for a bit of a sweetener.
Bring water to the boil, and then whack it onto the coals.
After about 45 min – 1 hour open up, dish up, and enjoy!