Spanish-Style Courgettes with Garlic, Smoked Paprika, and Sherry Vinegar

Courgettes sautéed with garlic, smoked paprika, and a splash of sherry vinegar make a quick, flavourful Spanish-style side. One of my favourite courgette side dish recipes, it’s ready in under 15 minutes and works brilliantly as part of a tapas spread or alongside grilled fish or roast chicken.

Course Side Dish

Cuisine Spanish

Diet Gluten Free, Vegan, Vegetarian

Keyword smoky, spicy, Tapas

Prep Time 10

Cook Time 15

Servings Servings

Calories 82

Author Spooning & Forking

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.

Nutrition