CURLY KALE, CHORIZO AND RICE STEW

Steps:

• 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.