Spanish Paprika & Garlic Carrots | Zanahorias al Ajo y Pimenton Recipe
These Spanish Paprika & Garlic Carrots are seriously delicious. They´re made with simple ingredients, packed with Spanish flavors and super easy to make. Serve them as a tapas appetizer or even as a side dish.
What I love about this dish, is that you can serve it either warm or cold. Making it the perfect dish for any occasion.
TIPS & TRICKS to Make this Recipe: The secret here is to par boil the carrots al dente. That way they don´t get mushy, but have a tender texture. Once you add them into the boiling water, wait until it comes back to a boil. Then get a timer going, between 9 to 10 minutes will do the trick. Then rinse under cold water to stop them from cooking.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Paprika & Garlic Carrots
Spanish Paprika & Garlic Carrots
- 1 lbs carrots 1/2 kilogram
- 1/4 cup extra virgin olive oil 60 ml
- 5 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- handful freshly chopped parsley
- sea salt & black pepper
Fill a deep pan half ways with water and heat with a medium-high heat
Meanwhile, peel the carrots, rinse under cold water and pat dry
Cut each carrot into diagonal slices that are 1/2 inch (1.25 cm) thick
Thinly slice 5 cloves of garlic
When the water comes to a boil, add the slices of carrot into the pan, once it comes back to a boil, cook between 9 to 10 minutes, or until you can pierce the carrots with a toothpick and there is some resistance, then drain into a colander and rinse under cold water, transfer into a dishcloth and gently pat dry
Heat a fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 minute add in the carrots, mix together and cook for 10 minutes or until the carrots are lightly sauteed, then turn off the heat, add in 1 tsp sweet smoked paprika, a pinch of sea salt & black pepper, mix together
Transfer into a serving dish and sprinkle with freshly chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.