Shrimp And Chorizo Stew

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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)

Kosher salt

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

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