Shrimp and Chorizo Stew

Ingredients

• 2  bay leaves 
• 1 cup canned tomatoes whole canned roughly chopped
• 0.3 teaspoon thyme leaves dried
• 4 cloves garlic smashed
• 1 bunch kale roughly chopped
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 1 large onion diced spanish
• 0.3 teaspoon oregano dried
• 1 pound russet potatoes peeled cut into 1-inch chunks
• 1 pound shrimp deveined peeled
• 2 teaspoons paprika smoked ()
• 4 ounces chorizo spanish sliced

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Heat the olive oil in a small Dutch oven over medium heat.
2. Add the onion and garlic and cook until golden brown, about 15 minutes.
3. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes.
4. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
5. 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.
6. 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.
7. Photograph by Antonis Achilleos