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.
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.
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Tapas Week – All six recipes: