Dishes like zanahorías aliñadas are also served in Spain as cold side dishes, particularly during warm summer months when cold soups and salads are preferred. Often times, marinated tapas (including marinated fish or game birds) are displayed in refrigerated glass cases on long counter tops in tapas bars, particularly in central and southern Spain, where the summers are quite hot.
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinate: 4 hours
Total Time: 4 hours, 25 minutes
Yield: 4 Servings
- 6-7 large carrots
- 4 garlic cloves
- 1 Tbsp oregano (dried)
- 2 tsp cumin
- 1 tsp Spanish paprika (sweet or hot)
- 1/4 cup sherry vinegar (or substitute apple cider vinegar)
- 1/4 cup water
- 2-3 sprigs flat leaf parsley, finely chopped
- salt to taste
- extra virgin olive oil
Peel carrots. Pour about a half gallon (8 cups) of water into a large pot and bring to a boil. Boil whole carrots until tender, but still crisp. Remove from pot, and allow to cool in cold water.
Peel garlic. Place garlic and spices into a mortar with a tablespoon of water and crush into a paste, adding a bit more water if needed.
Slice carrots into thick pieces and place into a glass dish. Add spices. Pour the vinegar and water into the dish until carrots are covered. If more liquid is needed to cover carrots, add equal parts vinegar and water.
Refrigerate in the marinade for a minimum of 4 hours, but preferably overnight.
When ready to serve, remove carrots from liquid with a slotted spoon and place in serving dish. Sprinkle with the chopped parsley and adjust salt. Drizzle olive oil over top. Serve with toothpicks and thin baguette slices.
As always, adjust the spices to your own taste, or try substituting different spices like red pepper flakes, black peppercorns, ginger or fresh mint.
Tip: To make the recipe even simpler, use baby carrots, and there is no need to cut them up because they are already bite-sized.
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