Here's how to pick the right chorizo to make this hearty and comforting stew.
16 x 11-15 size deveined shrimp with shells
1 1/2 lbs cassava, peeled
1 tablespoon olive oil
2 cups (12 oz or 340 g) sliced fresh Portuguese chorizo
1 tablespoon sliced fresh garlic
1 1/2 cups diced white onion
2 teaspoons capers chopped
3 cups tomato puree
1 teaspoon smoked paprika
1/4 cup chopped fresh flat leaf parsley
1/4 cup oregano
Kosher salt, to taste
Fill a pot large enough to hold all the cassava with water.
Peel cassava and cut it into finger-length pieces that are about three fingers wide, roughly cut them in half lengthwise for example. Place in pot with water as you cut to prevent it from discolouring. Make sure all the cassava is fully submerged. Bring to a boil then reduce to a simmer for roughly 30 minutes.
While the cassava is cooking, heat a large pan to medium-high heat. Add oil and then chorizo. Cook chorizo till they start to brown and flip to brown, approximately four minutes. Add onions, garlic, and capers and saute for roughly five minutes on medium heat. Add tomatoes and smoked paprika, stir well, then simmer for roughly five more minutes. Add shrimp and parsley, mix well and simmer for three minutes or until shrimp turns from translucent to a bright pinkish colour. Season to taste with salt and pepper. Remove from heat.
Cut the cooked and drained cassava into bite-sized pieces, roughly the size of a golf ball. Place the cooked cassava into the stew and finish by sprinkling the whole dish with freshly picked oregano. Enjoy!