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+ servings

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!