Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 4 oz Spanish Chorizo (cured or semi-cured), diced (casing removed)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Smoked Paprika (Pimentón), sweet
  • 1 tsp Dried Oregano
  • ½ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • Generous pinch Saffron threads (approx. 10 threads), infused in 2 Tbsp hot water
  • 5 oz Crushed Tomatoes (canned)
  • 3 cups Shrimp or Fish Stock (low sodium)
  • 2 large Bay Leaves
  • 5 lbs Large Shrimp (16/20 count), peeled & deveined
  • ½ cup Heavy Cream (Double Cream)
  • Kosher Salt and Freshly Ground Black Pepper, To taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 4 Lemon wedges (for serving)

Instructions:

  1. Heat olive oil in a heavy-bottomed Dutch Oven over medium heat. Add diced chorizo and cook until fat has rendered and chorizo is crisp (3-4 minutes). Use a slotted spoon to remove the chorizo and set aside, leaving the rendered, smoky oil in the pot.
  2. Reduce heat to medium-low. Add the onion and bell pepper to the oil. Sauté gently until softened and translucent (about 6-8 minutes).
  3. Add the minced garlic, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant. Blooming the paprika in the fat is key to releasing its flavour.
  4. Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half (2 minutes).
  5. Add the crushed tomatoes, shrimp stock, bay leaves, and the saffron threads (along with their soaking liquid). Bring the stew to a gentle simmer.
  6. Reduce the heat to low, cover partially, and allow the stew to simmer for 15 minutes to marry the flavors.
  7. Remove the bay leaves. Stir in the heavy cream. Taste the stew and adjust the seasoning generously with salt and pepper.
  8. Increase the heat slightly to maintain a gentle simmer. Add the peeled shrimp and the reserved chorizo back into the stew.
  9. Cook the shrimp for only 3–5 minutes, stirring occasionally. The visual cue is when the shrimp curl tightly and turn opaque pink. Do not overcook.
  10. Ladle the stew into warm bowls. Garnish generously with fresh chopped parsley and serve immediately with a lemon wedge on the side.