Today #SundaySupper is joining together with host Caroline of Caroline’s Cooking to celebrate Spanish Tapas! Tapas are a collection of Spanish appetizers from hot to cold, savory to sweet, that can be shared with friends and mixed and matched to bring variety to a meal. I am sharing a recipe from Andalusia (Andalucía) for Zanahorias Aliñadas- Spanish Marinated Carrots. Unfortunately I was unable to join in person, but the #SundaySupper Twitter Chat tonight will be live from Tapa Toro in Orlando, Florida. Tapa Toro (Facebook, Twitter, Instagram) features a unique paella pit, vibrant tapas menu, and extensive selection of imported wines for a contempory Spanish experience in a a vibrant, energetic atmosphere. Wish I could be there with you guys!
This blog is definitely not new to tapas (Chorizo Croquetas, Pa am Tomàquet, Pan con Chocolate, Champiñones al Ajillo), but I still had a difficult time narrowing the possibilities down to these delicious carrots. There were so many choices. Did you know that there is a dish called Duelos y Quebrantos? It literally translates to duels and losses (or Pain and Destruction or Wounds and Suffering). It is basically scrambled eggs with chorizo/bacon and gets its name from the tinting that the paprika gives the eggs. This dish will probably still make an appearance on the blog someday, but I thought I would go a little lighter with the Spanish Marinated Carrots. They are bright, colorful, and easy to prepare.
To make the Zanahorias Aliñadas (or Aliñás in Cádiz), the carrots are peeled and boiled whole until just tender. Be sure not to overcook. You still want to carrots to be able to hold their shape and not become a mash when stirred. They are sliced into thick coins, then combined with a garlic paste seasoned with oregano, cumin, and paprika. After transferring to a container (I used a large mason jar), they are covered in equal parts sherry vinegar and water. Refrigerate for at least 4 hours to allow the flavors to deepen. Overnight is even better.
Since these carrots can be made ahead of time, they are easy to serve alongside any other tapas you want to prepare.
I made the garlic paste with 2 garlic cloves, but bump it up to 3-4 if you want the dish to be extra garlicky. To add some heat, use Spanish hot paprika in place of the sweet. If the sherry vinegar is not available, it can be substituted with apple cider vinegar or white wine vinegar. If you don’t want the vinegar to be too strong, add a little more water compared to vinegar until you get the desired flavor.
Check out the amazing assortment of tapas from other bloggers for the event:
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board
Zanahorias Aliñadas (Spanish Marinated Carrots)
Adapted from Spanish Sabores
17 1/2 ounces (500 grams) large carrots, about 6-7, peeled
2 garlic cloves, peeled
1 tablespoon dried oregano
2 teaspoons cumin seeds
1 teaspoon sweet paprika
1/2 cup (120 ml) sherry vinegar
1/2 cup (120 ml) water
Freshly chopped parsley
Fill a large pot with salted water and bring to a boil. Add the peeled carrots and cook until just tender. Drain the water, place the carrots back in the pot, and cover with cold water.
Once the carrots are cooled, slice into coins about 1/4-1/3 inch thick. Place in a large jar.
In a mortar and pestle, add the peeled garlic and mash with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.
Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more equal parts vinegar and water. Cover and refrigerate for at least 4 hours.
To serve: Remove the carrots with a slotted spoon and arrange on small serving plates. Sprinkle with salt, olive oil, and freshly chopped parsley.