Zanahoria Aliñá (Marinated Carrots)
Simple, Delicious, and Soaked in Memories.
This was one of my grandmother Lely’s summer favourites. She’d make them especially for my grandad. They’d sit outside in their patio on warm Saturday evenings sharing a few nibbles, these marinated carrots, some olives, and a bowl of crisps. It was their time to unwind, talk, and laugh. I still remember the sound of the spoon gently tapping against the Pyrex bowl as she mixed the marinade. Simple, golden moments.
These are an absolute delight, and anyone who’s tasted them knows exactly what I mean.
They’re the perfect side to grilled meats or fish, or served as part of a picoteo spread with friends and family. Just place a dish of these in the centre of the table and watch them disappear faster than you can say “¡Que Aproveche!” Not even a smudge will be left on the plate.
“My grandmother’s pantry was humble, but her table was a celebration.”
They’re incredibly easy and budget-friendly too. A simple dish with humble ingredients, but bursting with flavour.
Here’s how I make them—just like Lely did:
Save this one, because once you try it… you’ll be making it again and again.
Ingredients
700g of carrots
1 bay leaf
Salt
3 to 4 garlic cloves
1 tsp cumin seeds (optional as I added this later, but highly recommend)
1 tsp dried oregano
1 tsp sweet paprika
2 tbsp sherry vinegar
3 to 4 tbsp extra virgin olive oil
3 tbsp of the carrot cooking water
Instructions
1
Peel the carrots and slice them into rounds.
2
Cook them in plenty of water with a generous pinch of salt and a bay leaf. Simmer for about 35 minutes, they should be tender but not falling apart.
3
Once cooked, reserve about half a glass of the cooking liquid and drain the rest.
4
Make a majado by crushing together the garlic, cumin seeds, oregano, sweet paprika, and a pinch of salt until it becomes a fragrant paste. You can use a mortar and pestle, like my grandmother did, or a food processor if you’re in a rush.
5
Add in the vinegar, olive oil, and 3 tablespoons of the reserved carrot water. Mix it all together well.
6
Pour this over your carrots and stir gently until everything is coated in that delicious dressing.
7
Pop the dish in the fridge for a while so it chills nicely—the flavours only get better as they sit and mingle.
8
Lely’s tip: Make these in the morning if you’re planning to serve them in the evening. They’re even better when they’ve had time to soak up all that goodness.
