Recipe by Rachael Ray
- 3 cups chicken stock
- A pinch saffron (about 24 to 30 threads)
- 2 tbsp. butter
- A small handful spaghetti, broken into 1- to 2-inch pieces (about 1/2 cup)
- 1 cup basmati white rice (I like American white basmati)
- Salt and pepper
- 2 tbsp. olive oil
- 1 lb. cured chorizo (I like Gaspar’s), casings removed and chopped into bite-size pieces
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 can (15 to 15.5 oz.) chickpeas, drained
- 1 box (5 oz.) baby kale or 1 small bunch Tuscan kale, stemmed and chopped
- 1 jar (9.8 to 12 oz.) piquillo peppers in water, drained and chopped
- 1 tomato on the vine, chopped
1. In a small saucepan, heat the stock and saffron over medium until hot. Keep warm over low heat.
2. In a large saucepan with a lid, heat the butter over medium-high. When the butter foams, add the pasta and cook, stirring often, until golden brown, about 1 minute. Add the rice; season with salt and pepper. Cook, stirring constantly, until the rice is coated and begins to turn translucent around the edges, about 1 minute. Add 2 cups saffron stock and bring to a simmer. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat; let stand while you make the chickpea stew.
3. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chorizo and cook, stirring often, until browned, about 5 minutes; using a slotted spoon, transfer to a medium bowl. Add the onion and garlic to the skillet and cook, stirring constantly, until softened, 2 to 3 minutes. Add the chickpeas, greens and piquillos. Stir until the greens wilt, about 3 minutes. Add the remaining saffron stock; reduce the heat to low.
4. Stir the tomato and chorizo into the skillet; season.
5. Divide the pilaf among shallow bowls; top with the chickpea stew.