Spain on a Fork > All Recipes > Tapas > Spanish Paprika & Garlic Carrots | Zanahorias al Ajo y Pimenton Recipe
All Recipes, Tapas / May 14, 2021

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.

Spanish Paprika & Garlic Carrots
What I love about this dish, is that you can serve it either warm or cold. Making it the perfect dish for any occasion.

Spanish Paprika & Garlic Carrots
What really flavors this dish is the garlic and paprika. You want to use sweet smoked Spanish paprika in this recipe. When you compare it to other paprikas, it has a much deeper depth of flavor.

Spanish Paprika & Garlic Carrots
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.

Spanish Paprika & Garlic Carrots

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Paprika & Garlic Carrots

Spanish Paprika & Garlic Carrots

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Fill a deep pan half ways with water and heat with a medium-high heat

  2. Meanwhile, peel the carrots, rinse under cold water and pat dry

  3. Cut each carrot into diagonal slices that are 1/2 inch (1.25 cm) thick

  4. Thinly slice 5 cloves of garlic

  5. 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

  6. 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

  7. Transfer into a serving dish and sprinkle with freshly chopped parsley, enjoy!

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  1. Elizabeth

    You are such a joy to watch and I love every recipe you share. Thank you!!!
    May God continue to bless you with success.
    Peace & Health,

    09 . Aug . 2021
    • Spain on a Fork

      I appreciate the comment Elizabeth 🙂 Much love!

      09 . Aug . 2021
  2. Ramya

    will be making this soon i never had spanish paprika garlic carrots before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    14 . May . 2021
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      14 . May . 2021

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