Tapas week – Marinated anchovies

Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.

Spanish tapas

Marinated anchovies

Serves 8 people


  • 1 kg anchovies
  • 6 – 8 tablespoons olive oil
  • 50 g flour
  • Salt and pepper
  • 6 garlic cloves, finely chopped
  • 1 pinch saffron
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 25 cl red wine vinegar
  • 4 bay leaves
  • 1 lemon, sliced


  • Cut the heads off the anchovies and remove the guts. Open the anchovies by cutting it belly to tail and wash the insides with water.
  • Place the anchovies on a cutting board, spine upward, and flatten them so that they open like a book; this way it will be easier to remove the bones.
  • Heat 4 tablespoons of olive oil in a pan. Sprinkle with a mixture of flour, salt and pepper, and cook the anchovies for 2 minutes. Add olive oil from time to time to ensure that all of the anchovies cook properly.
  • Fry the garlic and then pour into a mortar and pestle. Grind to a paste by mixing the garlic with salt, saffron, cumin and ginger. Then add the vinegar.
  • Place the anchovies in a flat stone bowl, skin side up.
  • Mix water with the garlic mixture and pour over the anchovies. Add a little vinegar and water to cover all of the anchovies.
  • Place the bay leaves and lemon slices on the anchovies. Put everything in the fridge for at least half a day before serving.


The ideal wine pairings:
Bandol rosé
Côtes du Roussillon rosé
Côtes de Provence rosé
Bandol white wine
Côtes du Roussillon white wine
Côtes du Rhône white wine


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Tapas Week – All six recipes:

Cod Croquettes

Pan Con Tomate (Tomato on Toasted Bread)

Tortilla Espanola

Marinated anchovies

Patatas Bravas (spicy potatoes)

Shrimp frittatas

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