Smoked Paprika Prawns with White Beans — A Van Kitchen Recipe

Alcázar de San Juan wasn't supposed to be a highlight. I'd pulled up at the paid área de autocaravanas, found the access machine out of order, and spent twenty minutes on a helpline that couldn't help. Not the start I was looking for.

Then, almost by accident, I found myself at the rear of the local Carrefour. Several dedicated motorhome bays, completely free — electricity, water, grey water disposal, chemical toilet dumping, the lot. Hot showers a short walk away at the Municipal Sports Complex. I was so impressed that I decided to shop there. It works, and it deserves the business.

Back at Florie, these smoked paprika prawns were on the table in twenty minutes. The white beans were from a jar — drained, rinsed, ready. The prawns had been in the van freezer since Casa Adora, defrosted overnight in the fridge. Simple food, properly done, in a Carrefour car park in La Mancha.

Smoked Paprika Prawns with White Beans — A Van Kitchen Recipe

Serves 1 | Frying pan | Prep 5 mins | Cook 15 mins | Total 20 mins
Prawns thawed overnight in the van fridge

Ingredients

• 120g raw prawns, peeled, thawed overnight and patted dry
• 150g cooked white beans (from a jar; drained weight)
• ½ small onion, finely chopped
• 1 garlic clove, sliced
• 1 small tomato, chopped (or 3–4 tbsp passata)
• 1 tbsp olive oil or ghee
• ½ tsp smoked paprika
• A squeeze of lemon
• A small handful of flat-leaf parsley, roughly chopped
• Sea salt and black pepper

Method

1. Heat the oil or ghee in a frying pan over a medium heat. Add the onion and cook until softened — about 4 minutes. Add the garlic and cook for a further minute until just golden.
2. Add the smoked paprika and stir for 10–15 seconds to bloom it in the fat. Add the tomato or passata and stir to combine. Cook for 2–3 minutes until it reduces slightly.
3. Add the white beans and stir to coat in the sauce. Cook for 3–4 minutes, adding a splash of water if the pan looks dry — you want the beans loose and saucy, not stodgy.
4. Pat the prawns dry and add them to the pan, nestling them into the beans. Cook for 2–3 minutes, turning once, until pink and just cooked through. Don't overcook them.
5. Remove from the heat. Add a squeeze of lemon and scatter with parsley. Serve straight from the pan.

Recipe Notes

• Frozen prawns are the vanlife staple. Defrost them overnight in the van fridge, pat thoroughly dry before cooking — they hold water and a wet prawn steams rather than fries.
• White beans from a jar are better than tinned for this — the texture holds up better in the pan. Drain and rinse them well.
• The smoked paprika does most of the work here. Don't be tempted to add more — half a teaspoon is enough to flavour the whole dish without overpowering the prawns.
• A splash of water loosens the beans if needed. You're after a saucy, spoonable dish rather than something dry.
• This works equally well with chickpeas if white beans aren't to hand.

Footnote

These smoked paprika prawns with white beans are part of my Campervan Cooking Recipes collection — van-friendly recipes, one-pan cooking and food from the road.

They also feature in my Spanish Recipes collection — Spanish classics, regional dishes and flavours from across the Peninsula.

They also feature in my Fish & Seafood Recipes collection — fish and seafood cooked simply and well.

They also feature in my Gut Health Recipes collection — real food built around fibre-rich pulses, fermented foods and prebiotic-rich ingredients.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef