Pre-heat your paella pan on the BBQ with a drizzle of rapeseed oil over a low heat for a minute or two, then add the onion and gently fry for 2-3 minutes. Add the diced chicken and fry for 2-3 minutes.

Cook your pasta according to the pack instructions.

Add the garlic, basil and oregano and cook for a minute before adding the tomatoes. Half fill the empty tin with water and pour into the pan.

Stir, turn the heat up to medium and cook for a few minutes until it begins to simmer. Season to taste and add the sugar (optional) and cook for 8-10 minutes until the sauce has reduced and thickened.

Add the chorizo pieces, stir and cook for a further 2-3 minutes.

Toss the drained pasta through the sauce and serve.

The 2 Cook 2, 2 Cook 3 and 2 / 3Cook Turbo barbecues are ideal for this dish as the dual burners allow you to cook simultaneously.