Curly Kale, Chorizo and Rice Stew

kale, chorizo and rise stew in a tin pot

This stew is fantastically tasty and very simple to make, made with a winning combination of kale, chorizo and basmati rice. 



Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people


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.

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.


300g cooking chorizo, casing removed and roughly chopped
15ml olive oil, plus extra for frying
1 onion, chopped
1 carrot, peeled and diced
1 garlic clove, chopped
100g basmati rice
1 tsp smoked paprika
1l vegetable or chicken stock
100g curly kale, chopped