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Ingredients
  • ¼ 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 ½ cup juice from the can
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • ¼ 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
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