Introducing the flavorful Spanish delight, Paprika Zucchini! This vibrant dish features tender zucchini infused with the smoky essence of paprika, creating a symphony of taste and color. Sauteed to perfection, the zucchini’s natural sweetness is enhanced by the bold flavor of paprika, resulting in a culinary masterpiece.
Serves 4
INGREDIENTS
2 zucchini
2 tbsp extra virgin olive oil
6 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
handful fresh parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Wash and pat dry the zucchinis, cut off about 1/2 inch from the ends, then cut each one into 2 inch pieces, cut each piece in half lengthwise and then into 1/2 inch 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
