| Level: | Easy |
| Total: | 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, diced
- 4 cloves garlic, smashed
- 4 ounces Spanish chorizo, casings removed, sliced
- 2 teaspoons smoked paprika (hot or sweet)
- Kosher salt
- 1 cup canned 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
- 1 pound russet potatoes, peeled and cut into 1-inch chunks
- 1 bunch kale, stems removed and leaves roughly chopped
- 1 pound medium shrimp, peeled and deveined
Instructions
- 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.
Nutrition Facts
| Calories | 576 |
| Total Fat | 27 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 246 milligrams |
| Sodium | 1,652 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
Reviews
I made this using ground chorizo. Delicious!
Have made this for year’s family fave
Used kielbasa because my local market didn’t have any chorizo. Family favorite now.
This was a delicious and easy recipe. Made it exactly as written with chicken chorizo
Very good. I read the reviews prior to starting which lead me to add celery and carrots. Celery’s flavor really works with the other flavors in the dish and the carrots and a sweet counterpoint. Next time I’ll half the smoked paprika.
This recipe is so yummy, one of my favorites. You have to tweak the flavor to your liking but end results are great!
Oh my, was this TASTY! Perfect for a cold winter night – post BLIZZARD of 2016. I made a few changes – two intentionally and one out of necessity. First, I used only 2 TBLS of EVO, and I believe I could have gotten away with even less. Second – I used all of the tomato juice from my canned tomatoes and added water to equal 3 cups. I suppose those wanting a thicker stew could add water to 2 1/2 cups, which is what the recipe calls for in total. And lastly, I used sweet potatoes because that’s all I had. This recipe is definitely a KEEPER!
This was incredibly yummy! I loved the smoked paprika! The only changes I made was using a canned of diced tomato instead of the whole and chicken stock instead of the 2 cups of water. I also used red potatoes instead of the russet because I needed to use them up. My husband loved this dish also, so I will make it again soon!
Loved this..very Mediterranean. Added a chopped carrot as well as potato. Didn’t have any kale so added spinach. Thickened sauce a tad with a flour roux. Squirted some fresh lemon and freshly chopped parsley over the top. Also added some cayenne because I love spicy. Definitely will make this again.
This is a great recipe. I added some celery, doubled the liquid with half chicken stock and vegetable stock and simmered it for over an hour. This gave it more broth, tender potatoes and lots of flavor!