STEP 1

Heat a large fry pan with a medium heat and add in the olive oil.

STEP 2

Meanwhile, add the shrimp over some paper towels and pat completely dry, then season with sea salt & black pepper.

STEP 3

Add the shrimp into the pan with the hot olive oil, all in a single layer, cook for 30 seconds per side, then remove from the pan and set aside.

STEP 4

Using the same pan with the same heat, add in the onion finely chopped and the garlic thinly sliced, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing.

STEP 5

Meanwhile, add the spinach into a cutting board and roughly chop it.

STEP 6

After simmering the grated tomato for about 4 minutes and it has slightly thickened, start adding the spinach (I like to add it in batches so it doesn´t overflow out of the pan) and mix it around so it easily wilts.

STEP 7

Once all the spinach has been added, season everything with sea salt & black pepper, mix together, then add the broth and the shrimp back into the pan, place a lid and simmer for 2 to 3 minutes or until the shrimp are cooked through, remove from the heat.

STEP 8

Transfer into a serving dish, serve warm or at room temperature, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.