Shrimp and Chorizo Stew Recipe

Name: Shrimp and Chorizo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

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
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
12
Photograph by Antonis Achilleos

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large Spanish onion, diced, 4 cloves garlic, smashed, 4 ounces Spanish chorizo, casings removed, sliced, and more.

Yes, Shrimp and Chorizo Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Chorizo Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions