Anchovy toast in paprika olive oil or Torraeta de Anchoas is a traditional Spanish appetizer made with toasted rustic bread, topped with anchovies, and drizzled with extra virgin olive oil. It’s simple, flavorful, and captures the essence of Mediterranean snacking, perfect with a glass of wine or vermouth.
Anchovy toast in paprika olive oil
Choose the best bread to make toast
When it comes to making a great toast, the bread is just as important as the side dish. You need a type of bread that can stand up to the olive oil.
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Rustic country bread, with its thick crust and dense crumb, is perfect for toasting without falling apart.
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Wood-fired or artisan rustic breads, made from wheat or a wheat-rye mix, offer a deep flavor and hearty texture that’s perfect for an authentic Mediterranean experience.
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Flatbread or coca-style bread, traditional in Valencia and Catalonia, is lighter and flatter than rustic loaves, making it ideal for Mediterranean-style toppings.
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Ciabatta-style bread, with its crispy crust and airy crumb, works great sliced lengthwise for a more gourmet presentation.
Not recommended: sliced sandwich bread is too soft, and very thin or industrial breads can’t handle the moisture and lose the essence of the dish.
How to Make Salt-Cured Anchovies
Making homemade salt-cured anchovies is a simple artisanal process that requires patience and quality ingredients—but if done right, the result is truly exceptional.
Ingredients:
- 1 kg (about 2.2 lb) of very fresh anchovies or fresh sardines (boquerones)
- Coarse sea salt (without additives — do not use fine or iodized salt)
Instructions:
1. Clean the anchovies (You can ask your fishmonger to clean them for you.)
Remove the heads and guts. Open them into two fillets and take out the spine.
Rinse briefly under cold water to remove any blood or internal residue.
Pat dry thoroughly with paper towels.
2. Freeze to prevent anisakis
Freeze the cleaned anchovies at -20°C (-4°F) for at least 24 hours, or at -35°C (-31°F) for at least 15 hours.
After freezing, thaw and dry the fillets well with paper towels before proceeding.
3. Layer with salt
In a glass or food-safe container, make a base layer of coarse sea salt.
Place a layer of anchovies neatly side-by-side (don’t overlap).
Cover completely with another layer of salt.
Repeat (anchovies–salt–anchovies) until finished. Always end with a final layer of salt.
4. Curing process
Cover the container and store it in a cool place or the fridge (especially in summer) for 3 days.
5. Rinse and preserve
Once cured, remove the anchovies from the salt. Rinse with cold water and dry them well.
You can eat them within 2–3 days, stored in the fridge, or keep them in a jar covered in extra virgin olive oil for up to 6 months.
Tips:
- Always use very fresh fish.
- Never use iodized or refined salt.
- Store finished anchovies in olive oil in the refrigerator.
Anchovy toast in paprika olive oil
Anchovy toast in paprika olive oil or Torraeta de Anchoas is a traditional Spanish appetizer made with toasted rustic bread, topped with anchovies, and drizzled with extra virgin olive oil. It’s simple, flavorful, and captures the essence of Mediterranean snacking—perfect with a glass of wine or vermouth.
Ingredients
- 1 slice of bread
- 5 medium anchovies
- 1 tablespoon (15 ml) olive oil
- 1 pinch of sweet paprika
Instructions
In a small bowl, mix the olive oil with the sweet paprika until well combined.
Spread the paprika oil mixture evenly over one side of the bread slice.
Heat a skillet over low heat.
Place the bread in the skillet with the unseasoned side down and toast for about 4 minutes, until golden and crisp.
Flip the bread and toast the seasoned side for about 1 minute, just until warmed through, be careful not to burn the paprika.
Remove the bread from the skillet and top with the anchovies. Serve immediately.
Notes
In a vegan option, the anchovies can be replaced with pitted olives.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 17mgSodium: 876mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 8g
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