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Spanish Inspired Soup of Cauliflower, Peas and Shrimp with Chorizo and Smoked Paprika
Ingredients
- 1-2 T extra virgin olive oil
- 1 lb spanish chorizo, diced
- 1 large red onion, diced
- cloves from 1 head garlic, minced
- 4 medium-large tomatoes, chopped (I peeled mine because they were frozen and it was easy)
- 1 bottle hard cider, 12 oz
- salt to taste
- 1 t ground cumin
- 3 t Spanish smoked paprika--heat up to you
- 3 cups low sodium chicken stock
- 2 heads of cauliflower, broken into bite sized florets
- 1 10 oz bag frozen peas
- 1-1.5 lbs med shrimp
- chopped flat leaf parsley
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook for 5-10 minutes, stirring, until the fat is rendered and the sausage is browned.
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Remove the sausage with a slotted spoon and set aside.
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Add the onions to the pot with a pinch of salt. Cook, stirring occasionally, until caramelizing, about 10-15 minutes.
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Add the garlic and mix in. If it starts to scorch, add a splash of the cider to deglaze the pot. Cook for another 2-3 minutes.
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Add the spices and the tomatoes with another pinch of salt. Cook for 10 minutes, letting the tomatoes break down and thicken. Add the rest of the hard cider and bring to a boil. Cook for 3 minutes or so to cook out some of the alcohol. Add the chicken stock.
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Add the cauliflower and bring to a simmer. Cover the pot and let simmer gently to cook the cauliflower, about 10 minutes.
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Stir in the cooked chorizo. Add the shrimp and bring to a very gentle simmer. Keep an eye on the stew, stirring occasionally. It is important to not overcook the shrimp. When it looks nearly cooked through (pink and curled), mix the peas in as well. Bring to a simmer and taste for salt. Sprinkle with chopped parsley. Serve with crusty bread.