Store Cupboard Paella

With half a chorizo left from the scallops and chorizo and tomatoes from the Looni Halloumi last week, we fancied putting together a paella. A tasty way to use up odds and ends, the key is to cook it low and slow on the gas burner, topping up with chicken stock if it looks in danger of drying out.

Left over tomatoes and chorizo give two hungry boys a hankering for store cupboard paella.

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Made enough for seconds too!

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