1Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown about 15 minutes. Add the chirizo, paprika, and 1 tsp.salt and cook until the oil turns deep red about 2 minutes. Add the tomatoes (reserve the juice), the bay leaves, thyme,oregano, and cook 1 more minute.
2Add the potatoes, 2 cups water, the tomato juice, and 1 tsp. salt. Bring to a boil, then reduce the heat, cover and simmer until potatoes are almost tender about 15 minutes.
3Add the kale and cook until the potatoes and kale are tender about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink about 3 minutes. Discard the bay leaves. Ladle the stew into bowls. Serve with a salad or some bread.