#underanhour

Quantity: Serves 3 (for a whole complete meal) Time: 30 minutes max

Ingredients 2 large tomatoes, chopped 1 large onion, chopped 6 eggs Cheese (as much as you want) Oregano, Pepper and salt to taste

Recipe 1. Fry onions till they are golden brown 2. Add tomatoes and oregano, pepper and salt to taste 3. Add a cup of water and keep stirring till it becomes slightly thick 4. Break the eggs into the dish, trying to keep the yolk intact 5. Sprinkle the cheese on top and cover with the lid. Cook for 4 minutes for runny eggs, and for another 4 minutes if you like the eggs cooked solid.

From covid__cook on instagram

Fry chorizo and pancetta in olive oil in a heavy saucpan, until crisp, and remove

In the same oil, gently fry one large Spanish onion, with strips of red and yellowpeppers, until soft

Add thyme, chilli flakes, bay leaves, smoked paprika, turmeric, tomato puree and lots of chopped garlic

Add the rice and turn in the oil until coated

Pour in white wine or sherry and let it boil briefly

Add chicken stock and saffron water

Let the rice cook slowly for 10 mins

Put the chorizo and pancetta back in the pan, with seafood (briefly cover with foil if seafood needs to steam cook)

Cook on a very low head without stirring

Serve with chopped parsley and lemon wedges