1 Heat the oil in a large, deep frying pan and fry the leek and pepper for 2-3 minutes. Stir in the rice and cook for 30 seconds before adding the wine. Cook until it has been absorbed.
2 Mix the stock with the tomato puree.
3 Add the saffron and a little of the stock, cover with a lid and cook gently till nearly all absorbed. Gradually add the stock a little at a time and cook gently, stirring occasionally until rice is tender.
4 Meanwhile, cook the kale in a large pan of boiling water for 3 minutes and drain well. Mix into the paella with the prawns and cook for 1-2 minutes to heat through. Season to taste and stir in the parsley.
Try replacing the prawns for chicken, just thinly slice chicken breasts and fry with the leek and pepper for 4-5 minutes.
Recipe courtesy of Cavolo Nero