Shrimp and Chorizo Stew

Big chunks of chorizo, large shrimp, potatoes and kale – you really can’t ask for more.

Stock up on the ingredients today and hop into the kitchen. The dinner crowd will thank you.


– extra-virgin olive oil – Spanish onion – garlic – chorizo – smoked paprika – salt – plum tomatoes – bay leaves


In a large Dutch oven over medium heat, coat the bottom with the olive oil.

Toss in the onion and garlic; cook about 15 minutes, until soft.

Add the chorizo, paprika, and 1 teas salt. Cook for 2 minutes, the remaining oil will turn red.

Cook, stirring as needed for another minute.

Add the tomatoes (without the juice), bay leaves, thyme, and oregano.

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