CHORIZO & BARLEY STEW

Chorizo & barley stew image

This storecupboard stew with spicy chorizo and long-stem broccoli makes a great midweek family meal. An easy, hearty option that anyone can whip up

Provided by Esther Clark

Time 1h

Number Of Ingredients 11

Ingredients

½ tbsp sunflower oil
200g cooking chorizo , thickly sliced
4 banana shallots , peeled and quartered
1 tsp smoked paprika
400g King Edward potatoes , cut into large chunks
90g dried pearl barley
900ml chicken stock
200g long-stem broccoli , trimmed
1 lemon , zested and 1/2 juiced
25g flat-leaf parsley
1 garlic clove

Steps:

Put a large casserole or saucepan over a medium heat, add the oil and chorizo, and fry for 5-7 minutes or until lightly charred. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, and fry gently for 5-7 minutes until soft and translucent. Add the paprika and potatoes, cook for 1 min more, then add the barley and stock and bring to the boil. Stir well, then reduce the heat and cook for 20 mins. Add the broccoli and cooked chorizo and cook for 2-3 mins with the lid on or until the broccoli is tender.
Meanwhile, finely chop the parsley and garlic, and combine with the lemon zest in a bowl. Set aside.
Stir the lemon juice through the stew and season to taste. Ladle into shallow bowls and top with the fragrant herb and garlic mixture.

Nutrition Facts : Calories 432 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium