Heat 1/4 c EV olive oil in a Dutch oven- size -pan over medium heat. Add 1 large diced Spanish onion, 4 cloves peeled & smashed garlic, & cook til golden, about 15 minutes. Add 4 oz sliced Spanish chorizo, casings removed. 2 tsp smoked paprika, 1 tsp kosher salt. Cook til the oil turns deep red, about 2 minutes. Add 1 c. roughly chopped canned whole plum tomatoes, ( reserve the juice) 2 bay leaves, 1/4 tsp each thyme and oregano. Cook 1 minute.
Add 1 lb russet potatoes, peeled, in 1" chunks, 2 c. water, the reserved tomato juice and 1 tsp kosher salt. Bring to a boil then reduce heat, cover & simmer til potatoes are almost tender, about 15 minutes. Add 1 bunch kale, stems removed and leaves roughly chopped. Cook about 10 minutes, til both the potatoes and kale are tender. Stir in 1 lb medium raw shrimp, peeled and deveined..Simmer just til they curl and turn pink, about 4 minutes, Discard the bay leaves before serving. Great with crusty bread for mopping up the broth.
