Spanish Paprika Zucchini | Irresistibly Delicious and Easy Recipe
This Spanish Paprika Zucchini, known as Calabacín al Pimentón, is packed with amazing textures & flavors, it´s made with simple heart-healthy ingredients and done in about 30 minutes. Serve it as a tapas appetizer or even as a side dish.
What makes this dish stand out is the method on how you prep and cook the zucchini. First you cut into thick slices, then you salt it and finally you let it sit for 15 minutes. The salt will help extract the water out of the zucchini, that way once you cook it, it keeps its firm texture with absolutely no mush.
What really flavors this dish is the sweet smoked Spanish paprika. Of course you can use other types of paprikas. But Spanish paprika has a deeper depth of flavors than other paprikas, taking this dish to the next-level in goodness.
TIPS & TRICKS to Make this Recipe: I cut the zucchini into thick strips, but you can also cut it into rounds if you prefer. You can serve this dish warm, at room temperature or even chilled. It will hold in the fridge for up to 3 to 4 days in an air-tight container.
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Watch the Video Below on How to Make Spanish Paprika Zucchini
Spanish Paprika Zucchini
- 2 zucchini
- 2 tbsp extra virgin olive oil 30 ml
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- handful fresh parsley
- pinch sea salt
- dash black pepper
Wash and pat dry the zucchinis, cut off about 1/2 inch (1.25 cm) from the ends, then cut each one into 2 inch (5cm) pieces, cut each piece in half lengthwise and then into 1/2 inch (1.25 cm) thick slices
Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes
In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes
After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry
Heat a large fry pan with a medium heat and add in the olive oil
Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed
After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature, enjoy!
Get the Spanish Paprika I used to make this Recipe
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