Spanish paprika zucchini

Trim half an inch from the ends of the washed, dried zucchinis; cut into two-inch pieces, halve each lengthwise and slice half an inch thick.

Toss the zucchini in a colander over a plate with plenty of sea salt and leave about 15 minutes to draw out water.

Roughly chop the garlic, finely chop the parsley, and finely grate the tomatoes.

Spread the zucchini on paper towels in a single layer and pat completely dry.

Heat a large fry pan over medium heat with the olive oil for a couple of minutes, hot but not smoking.

Add the zucchini in a single layer, cook a minute without stirring, mix gently and repeat until lightly sauteed, five to seven minutes.

Add the garlic and stir continuously 30 to 45 seconds until fragrant without browning.

Add the paprika and mix to coat.

Add the grated tomato, the chopped parsley and black pepper; no more salt. Mix gently and simmer three to four minutes without stirring until the tomato slightly thickens.

Remove from the heat and transfer to a serving dish.