4-Ingredient Chorizo Paella

Serves 4, Prep and Cook: 30 mins

slice crossways.

2 Whisk both soup sachets with 4½ cups boiling water in a large heatproof jug until combined.

3 Heat a well-oiled, large frying pan over a medium to high heat. Add chorizo. Cook, stirring for about 3 minutes, or until crisp. Add rice. Cook, stirring, for 3 minutes.

4 Pour soup mixture into pan with frozen vegetables. Bring to boil. Cover with lid. Gently boil, without stirring, for about 15 minutes, or until rice is just tender. Remove from heat. Stand, covered, for 5 minutes. 5 Serve paella with lemon wedges (optional).

Simply freeze any leftover bread rolls. Once frozen, remove and place on a chopping board. Stand for about 10 minutes to thaw slightly. Using a box-style grater, grate the frozen bread carefully. You can now use the crumbs to make crispy schnitzels and meatballs. If you want toasted, dried breadcrumbs, spread them on an oven tray and cook in a slow oven (150C), turning crumbs halfway, for about 8 to 10 minutes or until golden and crisp. Remove and cool on the tray.