Shrimp And Chorizo Stew
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Onion (spanish, diced)4 cloves
Garlic (smashed)1 tsp
Dried Thyme1 tsp
Oregano (dried)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
6
Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes
7
Add the kale and cook until the potatoes and kale are tender, about 10 more minutes
8
Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes
9
Discard the bay leaves
10
Ladle the stew into bowls
11
Photograph by Antonis Achilleos