Cantabrian Anchovies: 10 Easy Gourmet Tapas Recipes

Why Cantabrian Anchovies are Ideal for Tapas

Cantabrian anchovies possess a quality that makes them the perfect ingredient for gourmet tapas: their flavor is so concentrated that just one or two fillets are enough to transform a simple dish into something extraordinary. They don't require cooking or complicated preparations. Simply open, place, and elevate any base.

Cantabrian anchovies stand out from other preserves due to their curing process. The anchovies are salted in barrels for a minimum of 6 months —the best producers cure them for 12 to 18 months— and then hand-cleaned, filleted, and submerged in extra virgin olive oil. The result is a dark tile-colored fillet, with a melt-in-your-mouth texture and a deep umami that enhances everything it touches.

At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we work with the best curers in Cantabria to offer premium quality anchovies. These 10 recipes are designed to make each fillet shine.

1. Tomato and Anchovy Toast with EVOO

The simplest and probably the most perfect recipe. It's the gourmet version of Catalan "pa amb tomàquet."

Ingredients (4 toasts):

• 4 slices of glass bread or ciabatta
• 2 ripe hanging tomatoes (or very ripe on-the-vine tomatoes)
• 8 Cantabrian anchovy fillets
• Arbequina extra virgin olive oil
• Maldon salt (optional)

Preparation:

1. Lightly toast the bread —it should be crispy on the outside but soft on the inside.
2. Cut the tomatoes in half and grate them over each toast, discarding the skin.
3. Place 2 anchovy fillets on each toast, diagonally.
4. Finish with a generous drizzle of EVOO and, if desired, a few flakes of Maldon salt.

Chef's Tip: Don't salt the tomato. The anchovy already provides all the necessary saltiness. If the tomato is good, the sweet-salty contrast will be spectacular.

2. Anchovy Pintxo with Guindilla Pepper and Olive

The quintessential Basque pintxo. In any bar in San Sebastián or Bilbao, you'll find this combination, and for good reason: it works.

Ingredients (8 pintxos):

• 8 thin slices of baguette
• 8 Cantabrian anchovy fillets
• 8 pickled guindilla peppers (Ibarra type)
• 8 green olives stuffed with pimiento
• Long pintxo skewers

Preparation:

1. On each slice of bread, place a rolled anchovy fillet.
2. Skewer an olive, then pass through the anchovy and bread, and top with a guindilla pepper.
3. Serve at room temperature.

Variation: Replace the olive with a piparras (Basque guindilla pepper) and the guindilla pepper with a piece of piquillo pepper. The result is milder and sweeter.

3. Burrata, Anchovy, and Tomato Salad

Italian burrata and Cantabrian anchovies are an unexpected pairing that works wonderfully. The creamy dairy richness of the burrata softens the anchovy's salty intensity.

Ingredients (2 servings):

• 1 fresh burrata (125 g)
• 6 Cantabrian anchovy fillets
• 200 g assorted cherry tomatoes (pear, mini kumato, yellow)
• A handful of fresh basil leaves
• EVOO, Modena vinegar, black pepper

Preparation:

1. Place the burrata in the center of the plate. Cut it open so it spreads its creamy interior.
2. Arrange the halved cherry tomatoes around it.
3. Place the anchovy fillets over the burrata and among the tomatoes.
4. Add basil leaves, a good drizzle of EVOO, and a few drops of Modena vinegar.
5. Finish with freshly ground black pepper. Do not add salt.

4. Pizza Bianca with Anchovies and Capers

Forget chain restaurant anchovy pizza with dry canned fillets. A pizza bianca (without tomato) with premium Cantabrian anchovies is another dimension.

Ingredients (1 pizza):

• 1 pizza base (homemade or good quality)
• 150 g fresh mozzarella
• 8 Cantabrian anchovy fillets
• 1 tablespoon Pantelleria capers
• Fresh oregano, EVOO, dried chili flakes (optional)

Preparation:

1. Preheat the oven to 250 °C (or your oven's maximum temperature) with the baking sheet inside.
2. Roll out the dough and cover it with chopped mozzarella and capers.
3. Bake for 8-10 minutes until the edges are golden and the mozzarella is bubbling.
4. Remove the pizza and then place the anchovies on top. Never put them in the oven: excessive heat dries them out and makes them bitter.
5. Add fresh oregano, a drizzle of EVOO, and, if you like, a few chili flakes.

Key: Anchovies are always added after baking. It's the most common mistake and the one that most spoils the result.

5. Spaghetti with Anchovies, Garlic, and Parsley

This Italian recipe shows that with four ingredients, you can make a fantastic dish. The anchovies melt into the hot oil, creating an umami sauce without needing anything else.

Ingredients (2 servings):

• 200 g spaghetti (good quality, like De Cecco or Rummo)
• 6 Cantabrian anchovy fillets
• 3 sliced garlic cloves
• A good bunch of fresh chopped parsley
• Dried chili flakes, EVOO, toasted breadcrumbs

Preparation:

1. Cook the pasta in plenty of salted water. Reserve a glass of the cooking water before draining.
2. In a large skillet, heat EVOO over medium-low heat. Add the sliced garlic and chili flakes.
3. When the garlic begins to brown, add 4 anchovy fillets and stir. They will melt in 30 seconds, forming a paste.
4. Add the drained pasta and a little of the cooking water. Sauté for 1 minute.
5. Serve with the remaining 2 whole anchovy fillets on top, chopped parsley, and breadcrumbs toasted in a dry pan.

6. Salted Butter and Anchovy Toast

The quintessential French combination: beurre et anchois. Good quality butter provides a creaminess that envelops the anchovy's saltiness and creates an addictive bite.

Ingredients (4 toasts):

• 4 slices of rye bread or sourdough bread
• 60 g salted butter (Échiré type or similar quality)
• 8 Cantabrian anchovy fillets
• Fresh chopped chives
• Freshly ground black pepper

Preparation:

1. Take the butter out of the refrigerator 20 minutes beforehand so it's at room temperature.
2. Lightly toast the bread.
3. Spread a generous layer of butter on each toast.
4. Place 2 anchovy fillets and sprinkle with chives and pepper.

This toast is perfect as an appetizer with a glass of champagne or a brut nature cava. The creamy fat of the butter and the oil from the anchovy complement each other without competing.

7. Piquillo Peppers Stuffed with Anchovy and Cheese

Cantabrian anchovy fillets combine perfectly with the smoky sweetness of piquillo peppers. This tapa is prepared in 5 minutes and has a spectacular presentation.

Ingredients (8 peppers):

• 8 canned piquillo peppers (from Lodosa if possible)
• 8 Cantabrian anchovy fillets
• 100 g cream cheese (Philadelphia or mascarpone type)
• Chopped chives, EVOO

Preparation:

1. Mix the cream cheese with the chopped chives.
2. Stuff each pepper with a teaspoon of the cheese mixture and a rolled anchovy fillet.
3. Close the peppers carefully and place them on a platter.
4. Drizzle with EVOO and serve at room temperature.

To impress: Grill the stuffed peppers for 3 minutes in the oven at 200 °C. The cheese melts and the anchovy warms. Result: irresistible.

8. Endives with Anchovies and Mustard Vinaigrette

Endive leaves act as natural edible spoons, perfect for serving anchovies as canapés without the need for bread.

Ingredients (12 pieces):

• 2 fresh endives
• 12 Cantabrian anchovy fillets
• 1 tablespoon Dijon mustard
• 2 tablespoons EVOO
• 1 teaspoon Sherry vinegar
• Chopped walnuts, chives

Preparation:

1. Separate the endive leaves and select the 12 largest and firmest ones.
2. Prepare the vinaigrette by emulsifying the mustard with the EVOO and vinegar.
3. Place an anchovy fillet on each endive leaf.
4. Drizzle with the vinaigrette, sprinkle with chopped walnuts and chives.

This recipe is ideal for dinner parties as it can be prepared in advance and has an elegant appearance. The subtle bitterness of the endive balances the intensity of the anchovy.

9. Huevos Rotos (Broken Eggs) with Anchovies and Potatoes

Huevos rotos are a classic Spanish bar dish. Adding Cantabrian anchovies elevates them to a gourmet tapa without complicating the recipe.

Ingredients (2 servings):

• 4 free-range eggs
• 300 g potatoes (Agria or Monalisa variety)
• 8 Cantabrian anchovy fillets
• Olive oil for frying, Maldon salt

Preparation:

1. Peel and cut the potatoes into irregular half-centimeter slices. Fry them in abundant oil at 140 °C for 8 minutes, then raise to 180 °C and brown for 2 more minutes.
2. Drain the potatoes and place them on the serving plate. Season lightly.
3. In the same pan, fry the eggs in hot oil (crispy whites, runny yolks).
4. Place the eggs over the potatoes and break the yolks with a fork.
5. Top with the anchovy fillets and a few flakes of Maldon salt.

Serve immediately. The runny yolks, mixed with the anchovy oil, create a natural sauce that soaks into the potatoes. It's a simple-looking dish with a memorable flavor.

10. Smoked Salmon and Anchovy Rolls

This tapa combines two cured seafood products: smoked salmon and anchovy. The result is surprisingly balanced and very elegant as an appetizer.

Ingredients (8 rolls):

• 4 large slices of smoked salmon, cut in half
• 8 Cantabrian anchovy fillets
• 80 g cream cheese with dill
• Capers, lemon juice, pepper

Preparation:

1. Lay out each half slice of salmon on a clean surface.
2. Spread a thin layer of cream cheese with dill.
3. Place an anchovy fillet in the center and roll up firmly.
4. Refrigerate the rolls for 15 minutes to set.
5. Serve with a few capers, lemon drops, and pepper.

Tips for Choosing the Best Anchovies for Your Recipes

Not all anchovies are equal, and the quality of the product makes a huge difference in the final result of each recipe. These are the criteria we use at Bacalalo (Mercat del Ninot, Barcelona) to select our anchovies:

• Color: A quality anchovy fillet has a pinkish-brown color, never gray or excessively dark. If it's too light, the curing was insufficient.
• Texture: It should be firm but melt-in-your-mouth. If it falls apart when removed from the can, the quality is low. If it's hard, it lacks proper curing.
• Oil: The best anchovies come in clean and transparent extra virgin olive oil. If the oil is cloudy or has residue, be suspicious.
• Fillet Size: Large and uniform fillets indicate a good-sized anchovy, caught at its optimal moment.
• Origin: Always look for an indication of origin (Santoña, Laredo, Castro Urdiales). The canneries in Cantabria follow an artisanal process that is incomparable.

Frequently Asked Questions about Anchovy Recipes