1. Bring stock and saffron to the boil. Add to slow cooker
2. Slice chorizo and cook off with onions, garlic, sprinkling of paprika, chilli flakes and capsicum. Cook until soft (a few minutes) and add to slow cooker.
3. Heat/fry raw rice for 1 minute. Add to SC
4. Cook for 1.5 hours on high with tea towel
5. Just before serving, fry off marinara mix, using splash of white wine
6. Toss cooked marinara mix through rice and serve.
7. Winner winner paella dinner!!