Stew with shrimp and pork sausage

Votes: 1

How to Make - Shrimp and Pork Sausage Stew

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 576, total fat 27 G., saturated fats 7 G., proteins 38 G., carbohydrates 46 G., fiber 6 G., cholesterol 246 mg, sodium 1652 mg, sugar 0 G.

A thick, warming seafood stew, full of rich flavors—just the thing for a chilly day. It's quick to prepare and perfect for any occasion. Spanish chorizo sausage gives this stew its distinctive flavor. Along with smoked paprika, it adds a piquant aroma and flavor. First, the ingredients are sautéed in olive oil, then the soup is simmered in tomato juice diluted with water. Kale leaves and shrimp are added at the very end; they cook in no more than three minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g medium shrimp, peeled and deveined
1/4 cup olive oil
1 large Spanish onion, diced
4 cloves garlic, crushed
100g Spanish chorizo, remove casings, thinly slice sausage
2 tsp smoked paprika (hot or sweet)
1 cup canned whole plum tomatoes, coarsely chopped + 0.5 cup juice from the can
2 bay leaves
1/4 tsp dried thyme
1/4 teaspoon dried oregano
450 g potatoes, peeled and cut into 1 cm cubes.
1 bunch kale, stems trimmed, leaves coarsely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, kale, plum tomatoes, chorizo sausage, potato, bay leaf, thyme, oregano, paprika

Cooking the dish according to the recipe:

Heat olive oil in a small saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika, and 1 teaspoon of salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (drained), bay leaf, thyme, and oregano and cook for another 1 minute.
Add the potatoes, 2 cups water, tomato juice, and 1 teaspoon salt. Bring to a boil, then reduce 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 minutes more.