Why I love smoky Spanish courgette dishes
When I’m cooking midweek, I’m always looking for sides that can bring a lot of personality to the table without much fuss. That’s exactly why I reach for this Spanish-inspired courgette recipe. Smoked paprika is the hero here, its earthy, warm aroma fills the kitchen and instantly makes me think of small plates and late summer evenings in Spain.
Courgettes are often treated as a background vegetable, but in this dish, they take centre stage. They soak up the paprika and olive oil beautifully, while the garlic adds a gentle punch. Just before serving, a splash of sherry vinegar lifts everything with sharpness and freshness, so you get smoky, savoury, and bright flavours in every bite. It’s one of those courgette side dish recipes that works equally well as a stand-alone tapas plate or as a partner to grilled fish, roast chicken, or even a simple tortilla.
Ingredients you’ll need
I keep this ingredient list short because it’s all about letting each flavour shine. Good olive oil and quality paprika make a big difference.
- 3 medium courgettes (about 450g), halved lengthways and sliced into 1cm pieces
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 tsp smoked paprika (pimentón dulce for sweet, or pimentón picante for heat)
- 1½ tbsp sherry vinegar
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
If you’ve never used Spanish smoked paprika before, look for tins labelled “Pimentón de la Vera”. The drying process over oak wood gives it that distinctive, slightly sweet smokiness you can’t replicate with standard paprika.
Step-by-step method for Spanish-style courgettes
I start by heating the olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke — that’s when it’s ready for the garlic. I add the slices and cook them gently for around 30 seconds, just until they release their aroma. Burnt garlic will make the dish bitter, so I keep the heat steady.
The courgette pieces go in next. I give them space in the pan so they can brown rather than steam. After about 5–6 minutes, they’re golden on the edges but still tender inside. At this point, I sprinkle over the smoked paprika, tossing well so every slice is coated in that red-gold dust. Finally, I pour in the sherry vinegar, season with salt and pepper, and stir for another 30 seconds so the vinegar slightly reduces and clings to the courgettes. A scatter of parsley, and it’s ready to serve.
Wine pairings for smoky paprika dishes
Spanish dishes tend to sing alongside Spanish wines, and this recipe is no exception. I love an Albariño from Rías Baixas here — crisp, slightly saline, with citrus and green apple notes that echo the freshness of the sherry vinegar. Verdejo is another brilliant option, offering grapefruit brightness and a touch of fennel that complements the paprika.
If I want a red, I choose a joven (young) Tempranillo. It’s fruit-forward and light on tannins, so it doesn’t overwhelm the courgettes. The cherry and plum flavours pair beautifully with the smokiness, while a hint of spice in the wine ties in with the paprika.
Beer pairings to try
For beer lovers, a light, crisp lager like Estrella Galicia is a natural choice. It’s refreshing, palate-cleansing, and keeps the focus on the food. I also enjoy pairing this dish with a malty amber ale — the gentle caramel notes wrap around the paprika’s warmth and balance out the tangy vinegar. If you’re serving this as part of a tapas spread, either of these beers will hold their own alongside a variety of other dishes without clashing.
Frequently asked questions about this recipe
Can I use regular paprika?
Yes, but the dish will lose that distinctive smoky profile. If you still want depth without smoke, try mixing half sweet paprika with half ground cumin — it gives an earthy flavour that works well with the garlic and vinegar.
Can I make it in the oven?
Absolutely. Toss the courgettes, garlic, and olive oil together, spread them on a baking tray, and roast at 200°C for 15–18 minutes. Once cooked, sprinkle over the paprika and vinegar while still warm so they absorb into the courgettes.
Does it work as part of tapas?
It’s perfect for tapas. You can make it in advance, serve it warm or at room temperature, and it pairs well with patatas bravas, marinated olives, and slices of chorizo.
Tips for success
Use the best smoked paprika you can find — poor-quality versions can taste flat or even bitter. Don’t overcrowd the pan. Courgettes release water as they cook, so if they’re packed too tightly, they’ll steam rather than brown, and you’ll lose that golden sear.
Smoky paprika gives these courgettes a kick. For a nuttier, richer pairing, see my roasted courgettes with tahini, lemon, and pomegranate seeds. Or head towards heat with spiced courgettes with harissa and chickpeas.
Storage and reheating advice
Leftovers store well in an airtight container in the fridge for up to 3 days. For reheating, I prefer using a frying pan over gentle heat — it revives the texture better than the microwave. You can also eat them cold in a salad for a completely different feel.
Ingredient swaps for dietary needs
If you want less acidity, swap sherry vinegar for a squeeze of fresh lemon juice. For more spice, use hot smoked paprika or add a pinch of chilli flakes towards the end of cooking. This dish is naturally vegan and gluten-free, so it works for a wide range of diets without much adaptation.
More recipes to explore
You can find more smoky, savoury courgette ideas that work beautifully for tapas, summer spreads, or quick weeknight dinners.
Spanish-Style Courgettes with Garlic, Smoked Paprika, and Sherry Vinegar
Ingredients
- 3 Courgettes about 450g, halved lengthways and sliced into 1cm pieces
- 2 tbsp Olive oil good quality extra virgin
- 3 cloves Garlic thinly sliced
- 1 tsp Smoked paprika pimentón dulce for sweet, or pimentón picante for heat
- 1½ tbsp Sherry vinegar
- 1 handful Fresh parsley chopped, for garnish
Instructions
- Start by heating the olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke — that’s when it’s ready for the garlic. Add the slices and cook them gently for around 30 seconds, just until they release their aroma. Burnt garlic will make the dish bitter, so I keep the heat steady.
- The courgette pieces go in next. I give them space in the pan so they can brown rather than steam. After about 5–6 minutes, they’re golden on the edges but still tender inside.
- At this point, sprinkle over the smoked paprika, tossing well so every slice is coated in that red-gold dust. Finally, pour in the sherry vinegar, season with salt and pepper, and stir for another 30 seconds so the vinegar slightly reduces and clings to the courgettes. A scatter of parsley, and it’s ready to serve.