Meet my non-traditional one pan twist on the classic prawn paella, with all the same irresistible flavours! 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 twist, simply skip the prawns. You can also add a hearty touch of lentils or a sprinkle of crumbled feta cheese.
I hope you enjoy it as much as I do!
Love, Jess xx
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 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 punnet cherry tomatoes
- 1 ½ cup arborio rice
- 10 kalamata olives
- 4 cup vegetable stock
- 3 cups baby spinach
- 1 lemon, juiced & zested
- ½ bunch chives
- ¼ cup pine nuts, toasted, omit for nut-free
Heat the olive oil in a large lidded fry pan. Add the red onion, chilli and half the garlic. Season with sea salt and black pepper. Sauté for 3-4 minutes or until the onion has softened and starts to caramelise. Add the tomato paste and paprika and fry for two minutes whilst stirring. Add the zucchini and tomatoes and sauté for 2 minutes. Next add the olives and rice. Pour in the stock, bring to the boil, reduce the heat and then cover and simmer for 20 minutes.
When the rice is almost done, heat 1 tbsp extra virgin olive oil in a non-stick pan over medium-high heat. Add the remaining garlic to the pan and sauté for 2 minutes until fragrant. Add the prawns and season with sea salt and black pepper. Cook for 3 minutes on one side before flipping and cooking for a further minute. Remove from the pan and set aside.
Remove the lid from the rice and add the spinach to the pan. Stir through to wilt. Cover and leave to sit for 5 minutes with the heat off. Remove the lid and add the prawns in and stir to heat. Garnish with lemon juice, chives and toasted pine nuts.
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