Shrimp and chorizo stew
1/4 cup extra-virgin olive oil
1 large onion, diced
4 cloves garlic, smashed
110g Spanish chorizo, casings removed, sliced
2 teaspoons smoked paprika (hot or sweet)
1 cup tinned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
450g potatoes, peeled and cut into 2.5cm chunks
1 bunch kale, stems removed and leaves roughly chopped
450g medium shrimp, peeled and deveined
Heat the olive oil in a small cast-iron pot 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 a 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.
Recipe and image courtesy of www.foodnetwork.co.za