Zanahorias Aliñadas (Spanish Marinated Carrots)

A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots) to celebrate #SundaySupper: Spanish Tapas! Boiled carrots are marinated in sherry vinegar with garlic and spices for an easy and delicious appetizer.

#SundaySupper

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. 

Zanahorias Aliñadas (Spanish Marinated Carrots)

I had such a difficult time narrowing the possibilities of tapas 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 at some point, but I thought I would go a little lighter today with these 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.

Looking for more Tapas recipes?

Try Pan con Chocolate (Spanish Chocolate with Bread), Patatas a la Riojana (Potatoes Rioja-Style with Chorizo), and Ous Estrellats (Fried Eggs and Potatoes).

Check out the amazing assortment of tapas from other bloggers:

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
• 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
• 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 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) –

• Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
• 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

Zanahorias Aliñadas (Spanish Marinated Carrots) Recipe

Adapted from Spanish Sabores

Print Pin

Zanahorias Aliñadas (Spanish Marinated Carrots)

A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots) to celebrate #SundaySupper: Spanish Tapas! Boiled carrots are marinated in sherry vinegar with garlic and spices for an easy and delicious appetizer.

Course Appetizer

Cuisine Spanish

Keyword carrot, Spain, Spanish, tapas, vegetable

Prep Time 15 minutes

Cook Time 20 minutes

Resting Time: 4 hours

Total Time 4 hours 35 minutes

Servings 4 -6 Servings

Ingredients

• 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

For serving:

• Coarse salt
• Olive oil
• Freshly chopped parsley

Instructions

• 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.
• Remove the carrots with a slotted spoon and arrange on small serving plates. Sprinkle with salt, olive oil, and freshly chopped parsley.