Chorizo Paella

Heat half of the olive oil in a medium frying pan over a medium heat. Cook the chorizo for about 2 minutes or until golden. Add the brown onion, garlic, long red chilli and smoked paprika. Cook, stirring, for 2 minutes or until fragrant. Tip: If you like it spicy, add the seeds of the chilli in for extra heat!

Add the Jasmine rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours. Stir in the green beans, cherry tomatoes, vegetable stock powder and water. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, stirring often, for about 15-20 minutes or until the rice is tender and the water has been absorbed.