Smoky Shrimp And Chorizo Stew

• 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

1. 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.
2. Add shrimp; cook, stirring occasionally, for 5 mins, or until shrimp are cooked through. Sprinkle with olives and parsley.

olive oil, red onion, garlic, anchovies, cured chorizo sausage, red pepper, paprika, saffron, tomatoes, shrimp, green olives, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37764 (may not work)