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Ingredients
- 1/4cup extra-virgin olive oil
- 1large Spanish onion, diced
- 4cloves garlic, smashed
- 4ounces Spanish chorizo, casings removed, sliced
- 2teaspoons smoked paprika (hot or sweet)
- Kosher salt
- 1cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
- 2bay leaves
- 1/4teaspoon dried thyme
- 1/4teaspoon dried oregano
- 1pound russet potatoes, peeled and cut into 1-inch chunks
- 1bunch kale, stems removed and leaves roughly chopped
- 1pound medium shrimp, peeled and deveined
Details
Servings 4
Cooking time 40mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.
Per serving: Calories 576; Fat 27 g (Saturated 7 g); Cholesterol 246 mg; Sodium 1,652 mg; Carbohydrate 46 g; Fiber 6 g; Protein 38 g
Photograph by Antonis Achilleos
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