Can you imagine a savory tapas dish that consist of carrots? Well, these Spanish Marinated Carrots are just that. Loaded with flavors, super easy to make and done in about 30 minutes. This is a very popular tapas plate in the city of Cadiz in Andalucia. They are usually served cold and make for the perfect tapas dish on a hot day.
You can serve these Spanish marinated carrots as a tapas appetizer or even as a side dish. Either way you go, these carrots are gonna be a hit. The combination of flavors between all the herbs & spices is what really gives this dish that ¨wow¨ factor.
The secret to these Spanish marinated carrots is to perfectly boil the carrots. If you over-boil them, they will fall part and have no texture. Usually, it takes between 20 to 25 minutes to achieve the perfect texture when boiling carrots. I like to stick a toothpick in one of the carrots, and if it easily goes in with just a little resistance, they are perfectly boiled.
The other part to this recipe is the herbs & spices, make sure you use some high quality seasonings. Especially a good quality Spanish paprika. For this recipe I used Kiva´s sweet smoked Spanish paprika. This paprika has the perfect balance of sweetness and smokiness, giving these carrots that incredible Spanish flavor.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make these Spanish Marinated Carrots – Zanahorias Aliñadas Recipe
Spanish Marinated Carrots - Zanahorias Aliñadas Recipe
Ingredients
- 4 carrots
- 3 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika
- 1/4 tsp cumin powder
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/8 tsp freshly cracked black pepper
- 2 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 cup water
Instructions
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Peel 4 carrots, add them into a stock pot, fill the stock pot with cold water to about 1 inch above the carrots, season with sea salt and heat it with a high heat
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Meawhile, finely mince 3 cloves of garlic and add into a mortar, season with 1/2 tsp of sweet smoked Spanish paprika, 1/4 tsp cumin powder, 1 tsp dried oregano, 1/2 tsp sea salt and 1/8 tsp freshly cracked black pepper, using a pestle pound down on the mixture until you form a paste and everything comes together
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Add 2 tbsp of white wine vinegar into the mortar, as well as 1 tbsp of extra virgin olive oil, mix it all together and set aside
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After boiling the carrots between 20 to 25 minutes they should be perfectly boiled, you don't want to over boil the carrots, otherwise they will break apart, you can stick a toothpick inside the carrots and if it easily goes in with just a little resistance, the carrots are perfectly boiled, drain them into a sieve with a bowl underneath
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Add 1/2 cup of the left over boiled water into the mixture in the mortar and gently mix together until it's all well combined, set aside
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Cut the boiled carrots into rounds that are 1/4 inch thick (1 cm), add the cut carrots into a large bowl, pour in the mixture in the mortar and gently mix everything together until it´s well combined, cover with seran wrap and add to the fridge, let them marinate between 12 to 24 hours, serve on a shallow bowl once ready, enjoy!
Recipe Notes
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