Stewed chorizo and barley stew

• sunflower oil↗½ tbsp ½ tbsp
• cooking chorizo↗200g 200g

  thick slices

• shallots↗4 4

  peeled and quartered

• smoked paprika↗1 tsp 1 tsp
• King Edward potatoes↗400g 400g

  cut into large pieces

• dried pearl barley↗90g 90g
• chicken stock↗900ml 900ml
• broccoli with long stems↗200g 200g

  trimmed

• lemon↗1 1

  zest and ½ juice

• flat‑leaf parsley↗25g 25g
• garlic clove↗1 1

Step-by-step instructions

1. 1

   Place a large pot or skillet over medium heat, add the oil and chorizo and fry for 5‑7 minutes until browned. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, sauté gently for 5‑7 minutes until soft and translucent. Add the paprika and potatoes, cook for another minute, then add the barley and stock and bring to a boil. Stir well, reduce heat and simmer for 20 minutes. Add the broccoli and the cooked chorizo and cook 2‑3 minutes covered until the broccoli is tender.

2. 2

   Meanwhile, finely chop the parsley and garlic and mix them with the lemon zest in a bowl. Set aside.

3. 3

   Stir the lemon juice into the stew and season to taste. Spoon into shallow plates and sprinkle with the aromatic herb and garlic mixture.