Ingredients
- 150 g (5 oz) chorizo sausage, thinly sliced
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, very finely chopped
- 2 teaspoons finely chopped oregano
- 1 large all-purpose potato (e.g. desiree), peeled and diced
- 1 cup (200 g/6 1/2 oz) long-grain rice
- 1 litre (32 fl oz) chicken stock
- 1 small green chilli, split down the centre
- 6 cups (270 g/9 oz) very finely shredded kale, silverbeet (Swiss chard) or English spinach
- 1 cup (20 g/3/4 oz) flat-leaf (Italian) parsley, chopped
- extra virgin olive oil, for drizzling
- lemon wedges, to serve
Method
1. Fry the chorizo in a frying pan over medium heat for about 5 minutes, or until slightly crispy, then set aside. Heat the olive oil in a large saucepan, then add the onion, garlic and oregano and cook over medium heat for 8 minutes, or until the onion is softened but not browned. Add the potato and rice and cook for a few more minutes, stirring to make sure it doesn't catch on the bottom of the pan.
2. Pour in the stock, 1 litre (32 fl oz) water and the chilli, increase the heat and bring to the boil, stirring occasionally. Reduce the heat and simmer for about 20 minutes, or until the rice is tender and the potato is starting to fall apart, skimming as needed. Discard the chilli. Lightly crush the potato with a vegetable masher, then add the kale and chorizo. Cook for a further 15 minutes, or until kale is softened and loses its raw flavour.
3. Stir in the chopped parsley and season to taste. Ladle into bowls and drizzle with extra virgin olive oil, if desired. Serve with lemon wedges to squeeze over the top.
