-
1
Wash the baby spinach leaves, then steam in the water still on the leaves, for about 1 minute or until the leaves are just beginning to wilt.
-
2
Drain the baby spinach leaves well, lightly squeeze dry, then toss in a bowl with a little olive oil, and sea salt and freshly ground pepper to taste.
-
3
Break the eggs into a separate bowl, add the parsley, paprika, oregano, sea salt and freshly ground pepper to taste, then lightly whisk together.
-
4
Heat the oil in a non-stick pan and saute the finely chopped onion and crushed garlic until it begins to soften but not brown.
-
5
Add the prawns for a minute or two, tossing or stirring.
-
6
Add the spinach, and continue to toss the ingredients in the pan.
-
7
Pour the seasoned eggs into the spinach mixture, and stir gently over a medium heat, pausing for several moments at a time to allow the mixture to begin to set.
-
8
If you want to be faithful to the spirit of the original Sevillian recipe, remove the pan from the heat while the eggs are still a little runny; or if - like me - you really do prefer your eggs not to be runny, leave them over the heat for just that bit longer.
-
9
Serve immediately with warm crusty rolls.
-
10
Variations: I have not tried these variations, but I think this basic recipe would also taste great with proscuitto, ham or bacon, which most of us are more likely to have on hand at all times. Or even with left-over chicken.
