Would gumbo by any other name taste as rich? (Sorry Willy S.) Since this dish is of Spanish heritage and has potatoes and kale, it certainly can’t be called gumbo, but it shares a few of the same herbs and spices, so it trips a lot of the same taste switches. The choice of little hot smoked paprika can give it some added flavor. Serve it with a simple salad, a good Portuguese loaf, and a chilled inexpensive White or Rose Wine, or better yet a chilled Proseco. If you don’t care for shrimp, you can substitute an equal quantity of Portuguese Bacalhau, (salt cod), which has a slightly more involved preparation.
The directions call for a lidded cast iron pot or dutch oven. If you don’t have either one any heavy lidded pot will do.
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)
Salt to taste
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.
Directions
Heat the olive oil in a medium to large lidded cast iron pot or dutch oven over medium heat. Add the onion and garlic and cook until just starting to turn brown, about 15 minutes. Watch carefully so it doesn’t burn.
Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, (from the spices in the chorizo) about 2 minutes.
Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the 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 more minutes.
Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Don’t overcook or they might get rubbery.
Pick out and discard the bay leaves.
Serve in bowls with rolls or a sliced Portuguese loaf.