Meet my non-traditional twist on the classic one-pan shrimp paella, with the same irresistible flavors! This gluten-free recipe is a delicious departure from tradition, infused with smoky undertones of paprika and a vibrant blend of aromatic spices.
For a vegetarian option, simply leave out the shrimp. You can also add a savory touch of lentils or a sprinkle of crumbled feta cheese.
I hope you like it as much as I do!
Love, Jess xx
serves: 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, chopped
- 220g prawns, deveined and peeled
- 1 red onion, finely chopped
- 1 red chilli, finely chopped
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 zucchini, chopped
- 1 basket of cherry tomatoes
- 1 ½ cup Arborio rice
- 10 Kalamata olives
- 4 cups vegetable broth
- 3 cups baby spinach
- 1 lemon, juiced and grated
- ½ bunch of chives
- ¼ cup pine nuts, toasted, omit for nut-free
Method:
Heat the olive oil in a large frying pan with a lid. Add red onion, chilli and half of the garlic. Season with sea salt and black pepper. Saute for 3-4 minutes until the onion is soft and beginning to caramelize. Add the tomato paste and paprika and stir-fry for two minutes. Add zucchini and tomatoes and sauté for 2 minutes. Next add the olives and rice. Pour in the broth, bring to the boil, reduce the heat and then cover and simmer for 20 minutes.
When the rice is almost done, heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat. Add the remaining garlic to the pan and sauté until fragrant, 2 minutes. Add the shrimp and season with sea salt and black pepper. Fry on one side for 3 minutes, then flip and fry for another minute. Remove from the pan and set aside.
Uncover the rice and add the spinach to the pan. Stir until wilted. Cover and let rest for 5 minutes with the heat off. Remove the lid, add the shrimp and heat through, stirring. Garnish with lemon juice, chives and toasted pine nuts.
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