Chorizo & barley stew

Chorizo & barley stew

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(3 ratings)

Prep: 20 mins Cook: 40 mins


Serves 3 - 4

This storecupboard stew with spicy chorizo and long-stem broccoli makes a great midweek family meal. An easy, hearty option that anyone can whip up

Nutrition and extra info

Nutrition: per serving

  • kcal432
  • fat19g
  • saturates7g
  • carbs38g
  • sugars3g
  • fibre6g
  • protein25g
  • salt2.3g


  • ½ tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 200g cooking chorizo, thickly sliced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 banana shallots, peeled and quartered
  • 1 tsp smoked paprika
  • 400g King Edward potatoes, cut into large chunks
  • 90g dried pearl barley
  • 900ml chicken stock
  • 200g long-stem broccoli, trimmed



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 lemon, zested and ½ juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 25g flat-leaf parsley
  • 1 garlic clove


  1. Put a large casserole or saucepan over a medium heat, add the oil and chorizo, and fry for 5-7 minutes or until lightly charred. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, and fry gently for 5-7 minutes until soft and translucent. Add the paprika and potatoes, cook for 1 min more, then add the barley and stock and bring to the boil. Stir well, then reduce the heat and cook for 20 mins. Add the broccoli and cooked chorizo and cook for 2-3 mins with the lid on or until the broccoli is tender.

  2. Meanwhile, finely chop the parsley and garlic, and combine with the lemon zest in a bowl. Set aside.

  3. Stir the lemon juice through the stew and season to taste. Ladle into shallow bowls and top with the fragrant herb and garlic mixture.

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Comments, questions and tips

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mercuryzelda's picture
19th Mar, 2019
I completely agree with the previous two commenters - cook the potatoes and broccoli separately, then add them to the stew right at the end. Doing this ensures a flavoursome result! Also, I didn't add extra oil as the chorizo releases enough on its own. I also added 125g asparagus to stretch the meal a bit more and it went nicely. :)
28th Apr, 2017
I'm with Frantic Flapjack! Put the pearl barley in earlier than the potatoes or you're in trouble! And I'm fine with al dente green veg but 2 - 3 minutes was not enough for the broccoli. But still, anything with chorizo in it fills the kitchen with its lovely comforting aromas and was a good week-night meal which disappeared pretty quickly!
Frantic Flapjack
25th Apr, 2017
The timings on this recipe simply don't work. If you put the potatoes in at the same time as the pearl barley, they would be cooked much sooner and turn to mush before the barley was cooked. Also, if you put in the broccoli for just 3 minutes, it would still be raw. I cooked the potatoes separately, putting the broccoli in for the last 6 minutes and then combined before serving. This was an okay dish for midweek.
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