Cut the carrots in half lengthwise and then quarter them. The carrots can be cut into eight pieces if they're very long.
Cook the carrots in lightly salted boiling water for about 5 minutes, until they become tender but still crisp.
You need to drain the carrots. Using a clean, dried saucepan, combine olive oil, vinegar, lemon juice, garlic, pepper, and paprika.
On very low heat, add the carrot segments, and salt, and turn over for about 5 minutes, until all the flavours are infused.
Remove from the pan, pile into a dish, and sprinkle with the parsley.
