Chorizo & kale brothy rice

Method

• step 1

  Heat a large, deep pan over a low heat and cook the chorizo pieces for 5-6 mins until crisp and most of the oil has been released. Remove to a plate lined with kitchen paper using a slotted spoon, and leave to drain.

• step 2

  Cook the onion and garlic in the leftover chorizo oil for 8-10 mins until beginning to soften. Season, scatter in the rice and briefly toast in the oil.

• step 3

  Pour in the stock. Bring to the boil, then reduce the heat to a simmer and cook for 8 mins, covered with a lid. Stir in the kale leaves and cook for a final 5 mins until darkened and softened. Scatter in most of the chives and the lemon juice. When the kale is soft, divide the brothy rice mixture between four bowls, then top with the crispy chorizo and remaining chives.