Cup Noodle Paella

Empty the Cup Noodles and toppings into a bowl and crush the noodles into small pieces.

Heat a pot and pour in a generous amount of olive oil.

Sauté the minced garlic carefully so it doesn't burn. Once fragrant, add the onion and cook until translucent.

Add about 20 shakes of paprika and 5 shakes of saffron and stir until the oil takes on a vivid orange color.

Pour in the tomato juice and bring to a boil.

Add the crushed noodles and toppings, stirring to combine.

Add 150ml water until just covering, raise the heat slightly, and reduce for 2–3 minutes until the bubbling stops.

Finish with a swirl of olive oil and a lemon slice on top.

The chef tastes the finished paella.