• 300g (10oz) cooking chorizo, casing removed and roughly chopped
  • 15ml (1 tbsp) olive oil, plus extra for frying
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • 1 garlic clove, chopped
  • 100g (3 1/2oz) basmati rice
  • 1 tsp smoked paprika
  • 1l (1 3/4pt) vegetable or chicken stock
  • 100g (3 1/2oz) curly kale, chopped


  • STEP 1
    In a medium saucepan, sauté the chorizo with a tiny amount of olive oil until golden and crisp; about 5 minutes. Remove from the pan and discard the fat. Add the olive oil, onion, carrot and garlic, season and sauté for 5 minutes. Add the rice, paprika, and stock, then simmer for 10 minutes until the rice is cooked. Add the chorizo.
  • STEP 2
    In a separate pan, boil some water. Blanch the kale for 2 minutes, drain and rinse in cold water – this helps the kale keep its bright colour and taste. Drain again, then add to the stew. Serve in large bowls.

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