Steps
- Fry 225g of sliced chorizo in a nonstick skillet over medium heat for 3-4 minutes, until golden and oily. Lift out with a slotted spoon.
- Add 1 finely chopped onion and 1 finely chopped garlic clove. Cook for 3-4 minutes, until softened, then stir in 300g of pearl barley.
- Add 400g of canned chopped tomatoes with sliced olives and 1 liter of hot chicken broth made from a stock cube. Bring to a boil, then reduce to a simmer.
- Cook for about 30 minutes, stirring occasionally, until tender and the liquid is absorbed. Add a little water if needed. Season and stir in the chorizo and chopped leaves from 2 rosemary sprigs.