Stew with shrimp and pork sausage

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Add the shrimp and simmer over low heat until they curl and turn pink, about 3 minutes. Discard the bay leaf. Ladle the stew into bowls.