1 chorizo (125g)
70g box Continental Spanish Tomato Cup-A-Soup (2 sachets)
1½ cups jasmine rice
1 ½ cups frozen peas, corn and capsicum
Cut chorizo in half lengthways, then thinly slice crossways.
Whisk both soup sachets with 4½ cups boiling water in a large heatproof jug until combined.
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.
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.
Serve paella with lemon wedges (optional).