📖 Instructions

1. Get Your Zucchinis Ready: Using a spiralizer, turn the zucchinis into zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to create wide ribbons or simply dice the zucchini into small pieces. Sprinkle the zoodles with a pinch of salt and let them sit in a colander for about 15 minutes. This helps to draw out excess moisture, preventing a watery dish.
2. Prep the Other Ingredients: While the zoodles are draining, dice the Spanish chorizo into small pieces. Mince the garlic and set aside. If you're using cherry tomatoes, halve or quarter them, depending on their size. Measure out the smoked paprika, olive oil, and any other spices you plan to use.
3. Cook the Chorizo: In a large skillet over medium heat, add the diced chorizo. Cook, stirring occasionally, until the chorizo is browned and has released its flavorful oils – about 5-7 minutes. If the chorizo releases a lot of oil, you may want to drain some of it off, leaving just enough to coat the pan.
4. Add Garlic and Tomatoes: Add the minced garlic to the skillet with the chorizo. Cook for about 1 minute, until fragrant, being careful not to burn it. Add the halved or quartered cherry tomatoes to the skillet. Cook for another 3-5 minutes, until the tomatoes have softened and released some of their juices.
5. Cook the Zoodles: Gently squeeze the zoodles to remove any remaining moisture. Add them to the skillet with the chorizo, garlic, and tomatoes. Toss everything together to combine. Sprinkle the smoked paprika (or your spice blend) over the zoodles and chorizo. Cook for 3-5 minutes, until the zoodles are tender-crisp, stirring frequently.
6. Season and Serve: Taste the zoodles and chorizo mixture. Season with salt and freshly ground black pepper to taste. If you want a bit of heat, add a pinch of red pepper flakes. Toss everything together one last time. Serve the zoodles with Spanish chorizo and paprika immediately. Garnish with fresh parsley or a sprinkle of grated Parmesan cheese, if desired.