Spanish Spinach & Shrimp Recipe

Heat a large fry pan with a medium heat and add in the olive oil. Meanwhile, add the shrimp over some paper towels and pat completely dry, then season with sea salt & black pepper. 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. 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. Meanwhile, add the spinach into a cutting board and roughly chop it. 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. 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. Transfer into a serving dish, serve warm or at room temperature, enjoy!