Rustic Spanish-Inspired Ham and Spinach Stew (Low-Carb Comfort Food)
This Smoked Paprika Ham and Spinach Stew is a hearty, low-carb, and diabetes-friendly one-pot meal packed with smoky, savory flavors. Loaded with spinach, zucchini, and riced cauliflower, it’s thick and satisfying without relying on starches. Toasted walnuts add a nutty crunch, while saffron and lemon zest elevate the dish with subtle complexity. Perfect for a cozy lunch or dinner, this stew is both nutritious and delicious!
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 1/4 tsp saffron threads bloomed in 2 tbsp warm water
- 1/4 tsp ground cumin
- 1/8 tsp ground nutmeg
- 6 cups fresh spinach chopped (or 4 cups if using frozen)
- 1 medium zucchini diced
- 1.5 cups cooked ham diced
- 1 cup cherry tomatoes halved
- 1 cup riced cauliflower
- 4 cups chicken stock
- 1 tbsp red wine vinegar
- 1/2 tsp soy sauce or tamari
- Salt and black pepper to taste
- 1/4 cup walnuts roughly chopped and toasted
- Zest of 1 lemon for garnish
Instructions
Prepare the Base
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, smoked paprika, cumin, and nutmeg. Cook for 1 minute until fragrant.
- Add the bloomed saffron with its water and stir to distribute the flavor evenly.
Build the Stew
- Add the diced zucchini and cook for 2–3 minutes to soften slightly.
- Stir in the cherry tomatoes and cook for another 2–3 minutes until they begin to break down slightly.
- Add the diced ham, ensuring it heats evenly and releases its flavor into the base.
Simmer the Stew
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce to a simmer.
- Stir in the riced cauliflower and soy sauce, then simmer for 10 minutes uncovered to thicken the stew and concentrate the flavors.
Add the Spinach
- Stir in the chopped spinach and cook for 2–3 minutes until wilted (or fully heated through if using frozen spinach).
Finish the Stew
- Stir in the red wine vinegar and adjust the seasoning with salt and black pepper to taste.
- Let the stew simmer for an additional 5 minutes uncovered if you want a thicker consistency.
Prepare the Walnuts
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring occasionally, until fragrant.
Garnish and Serve
- Divide the stew into 4 bowls.
- Top each with the toasted walnuts and a sprinkle of lemon zest.
- Serve immediately as a hearty, flavorful one-dish dinner.