This is called 'zanahorias aliñadas' or 'aliñás' if you happen to be in Andalucia, which is where this dish comes from. A bite of this on a sunny day and you will feel as if you are in Sevilla, my favourite town in Spain and a truly happy place.
- 3 carrots
- a teaspoon salt
- a teaspoon of sweet paprika or pimenton
- a clove of garlic
- a teaspoon of ground cumin
- half a glass of olive oil
- a glass of water
Boil the carrots until they are 'al dente'. Cut them into thick slices and let them cool down. Ground the garlic with the salt in a pester and mortar. Add the pimenton, cumin and oregano, then the olive oil and finally the water. Put the carrots into a plastic container (with a lid), cover them with the marinade and keep them in the fridge over night. Serve this cold (if you want to do this authentically serve them as a snack, with toothpics on the side and a glass of cold 'fino' sherry) . I normally dry the carrots with kitchen paper before serving them as the marinade can be too strong, but that really depends on your taste...