Calabacín al Ajillo
Calabacín al ajillo is a simple Spanish way of preparing courgette with garlic and parsley in olive oil. The courgette is fried until lightly golden, then spooned over with a fragrant garlic-and-parsley oil. It is a classic side dish that also fits perfectly into a tapas menu.
Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 20 minutes
Total time: approx. 50 minutes
Ingredients
- 2 large courgettes (about 600–700 g in total)
- 6 cloves of garlic
- ½ bunch fresh flat-leaf parsley (about 10–15 g)
- 4–5 tbsp extra virgin olive oil (more if needed for frying)
- salt
Preparation
- Slice the courgette
Wash the courgettes and remove the ends. Slice the courgettes into rounds about 0.5–1 cm thick. - Salt the courgette and let it drain
Arrange the courgette slices in one or two layers on a dish or large board. Lightly sprinkle both sides with salt. Leave to rest for at least 30 minutes in the fridge or in a cool place. Then pat the slices thoroughly dry with kitchen paper. This removes released moisture and helps them fry nicely. - Prepare the garlic and parsley
Peel the garlic cloves and finely chop them. Wash the parsley, shake well dry and finely chop the leaves.
Method
- Fry the courgette
Heat 2–3 tablespoons of olive oil in a large frying pan over a medium-high heat. Add some of the courgette slices, without overlapping too much. Fry the slices for 3–4 minutes per side until lightly golden and tender. Add a little extra olive oil during frying if needed. Remove the fried courgette from the pan and place on a serving dish. Repeat with the remaining slices. - Fry the garlic and parsley
Turn the heat down. Add a small splash of olive oil to the same pan if needed. Add the finely chopped garlic and fry over a low heat for about 30 seconds until it starts to smell fragrant, but without colouring. Add the chopped parsley and cook gently for about 30 seconds more. - Finish the dish
Spoon the warm garlic-and-parsley mixture evenly over the fried courgette slices on the serving dish. Taste and add a little more salt if needed. - Serve the courgette
Serve the calabacín al ajillo warm or lukewarm as a side dish or as part of a tapas menu. The dish goes well with grilled meat, fish or other Spanish-style vegetable dishes.
