Curly kale, chorizo and rice stew

Method

• 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.