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Marinated Red Peppers and Cantabrico Anchovies

  • Serves 4 people
  • Complexity Easy
Prep
Prep time
10 mins
Prep
Cook time
5 mins
Prep
Total time
15 mins
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Ingredients

  • 4 romano red peppers, core and seeds removed, cut into halves
  • 2 banana shallots, finely chopped
  • 2 tbsp baby capers
  • 8 sprigs of thyme, picked and finely chopped
  • 6 tbsp arbequina olive oil
  • 2 tbsp sherry vinegar
  • Sea salt to taste
  • 16 Cantábrico anchovies

Introduction

Roasted red peppers marinated in olive oil, shallots, capers and sherry vinegar and served with some Basque anchovies for a tasty tapas dish that pairs perfectly with some toasted sourdough bread and a glass of txakoli, you can pretend you are in the old part of San Sebastian.

Method

  1. Pre-heat your grill. Place the peppers halves, skin side up on a tray, drizzle with one tablespoon of the olive oil and place under the grill, until the skins are charred all round. Remove from the grill, cover with a kitchen cloth or aluminium foil and allow the peppers to rest and steam for 10 minutes. After this time, you will be able to peel them very easily. Cut the peppers into long strips and allow to cool down, reserve the cooking juices.
  2. To marinate the peppers, divide the strips between four serving plates laying them flat in the centre of the plate and season with salt. Sprinkle some chopped shallots, thyme and capers and drizzle with some sherry vinegar, olive oil and the cooking juices from the peppers and allow to marinate for 5 minutes. Place the anchovy fillets between the red peppers and serve.

    Shop Ingredients

    Almaoliva Arbequino
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    Almaoliva Arbequino

    £21.00
    Salanort Cantabrico Anchovies in Olive Oil
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    Salanort Cantabrico Anchovies in Olive Oil

    £8.50
    Txakoli Zudugarai 2025

    Txakoli Zudugarai 2025

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