Smoky Shrimp And Chorizo Stew - cooking recipe

Ingredients

1 tbsp olive oil
1 large red onion, finely chopped
3 cloves garlic, crushed
6 None anchovies, drained and finely chopped
1 None cured chorizo sausage (6oz)), thinly sliced
1 large red pepper, coarsely chopped
2 tsp paprika
None None Pinch saffron
1 can (14 oz) diced tomatoes
2 lbs large shrimp, peeled and deveined
1/2 cup pitted green olives, halved
2 tbsp fresh flat-leaf parsley leaves

Preparation

Heat oil in a large saucepan on high heat. Cook onion, garlic, anchovies and chorizo, stirring, until onion has softened. Add pepper, paprika and saffron; cook, stirring, for 1 min, or until fragrant. Add tomatoes and 1/2 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins, or until pepper is tender and sauce thickens.
Add shrimp; cook, stirring occasionally, for 5 mins, or until shrimp are cooked through. Sprinkle with olives and parsley.