Easy Marinated Carrots Recipe from Spain

If there is something that is often criticized for Spanish recipes, it is the fact that they are always full of meat.

Of course, we all love good Andalusian chorizo, pancetta, Serrano ham, and whatnot, but today we bring you a vegetarian recipe: the marinated carrots recipe.

This Spanish tapas recipe is easy to make, and it is suitable for vegetarians, vegans, and celiacs so everyone can enjoy it. Let’s make it together!

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Background of the Dish

The marinated carrots recipe is originally from Cádiz, Andalusia, and began to be served in restaurants and bars during the 1900s as a cooler tapa option for hot days.

Each family has its own version with all sorts of seasonings, but there is a standard version that is with garlic, vinagre de Jerez (sherry vinegar), and olive oil.

Today this recipe is already popular and rubs shoulders in the best restaurants and bars in Andalusia along with other famous Spanish appetizers. 

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Things You’ll Need for Marinated Carrots Recipe

Unlike other tapas recipes, for this one you only need one main ingredient: Zanahorias (carrots), everything else is replaceable.

The kitchen equipment you need is just a pot to boil the carrots.

Ingredients

• 6 carrots
• 4 tablespoons Extra virgin olive oil
• 2 garlic cloves
• 1 tablespoon chopped parsley
• 1 tablespoon cumin grains
• 1 teaspoon Spanish paprika
• 1/3 cup (80ml) Sherry vinegar (Vinagre Jerez)
• Salt

How to Make Marinated Carrots Recipe – Step by Step Guide

1. The first step in this recipe for marinated carrots is to wash and peel the carrots with the help of a peeler. Then cut them into thick round-shaped slices.

2. In a pot, put water with salt and cook the carrots, but without letting them soften too much. They need to have a soft yet crunchy outside.

3. Drain the Spanish carrots very well while they cool.

4. Prepare the dressing by crushing the garlic in a mortar (remove the center of the garlic), chopped parsley, Spanish paprika, whole cumin, and salt. Add the oil and vinegar to the mash and mix well.

5. Pour the dressing mix into the already-cooked carrots and toss a little bit so everything gets coated.

6. For the final step, you have to let the carrots in vinegar rest for at least an hour in the fridge, this will give them the right flavor.

Substitution of Ingredients

The only ingredient that cannot be missing in this marinated carrots recipe is (as you can imagine)carrots.

Then, you can use any type of vinegar and in the amount you want (if you use more than what is listed here, we recommend adding 1 tablespoon of sugar to have sweet pickled carrots).

Instead of using olive oil, you can use corn or sunflower oil to prepare this carrot snack.

The condiments are also up to you, although the ones listed here are for the classic Andalusian version.

You can be inspired by other carrot snack ideas and add different flavors to them. 

Some recipes are sweeter like honeyed carrots, so you could add 1 tablespoon of honey, or go the spicy way and add chili powder.

Take a look at other easy-to-make and tasty Spanish vegetarian tapas and bring the Spanish flavor into your kitchen.

If you’re looking for a recipe with carrots, make sure you try our ensalada de zanahoria, a tasty and easy-to-make Spanish carrot recipe.

There’s another simple marinated recipe from Spain and we’re talking about the pickled mackerel recipe and you should try it now.

Tips on Serving Marinated Carrots Recipe

If you make this marinated carrots recipe then you will have the perfect carrots snack.

You can serve this carrot appetizer for lunch, or dinner, or you can even serve them as tapas during the afternoon.

You can fill your table with other Spanish tapas recipes to have something like an Andalusian fest.

For example, some Flamenquines Cordobeses, Andalusian-style fried fish, ham croquettes, and tortilla de patatas are easy-to-make Spanish tapas recipes that would go very well with marinated carrots.

How to Store Marinated Carrots Recipe

When you finish preparing this marinated carrot recipe, you can let your carrots in the fridge for up to 7 days.

Some people leave them longer since the vinegar works as a preservative, but we believe that 7 days is the right number.

You can freeze these carrots for up to 30 days, but considering it’s such a quick recipe it’s best to avoid freezing them.

Recipe Card: Marinated Carrots Recipe

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