Titaina with Marinated Anchovy Recipe

19 Aug 2020 1 min read No comments Spanish Recipes

“Titaina with Marinated Anchovy, Black Garlic, and Cilantro Sprouts” is a traditional recipe from the maritime district of El Cabanyal in Valencia, Spain.

Javier Andrés Salvador is the Gastronomic Director of Grupo La Sucursal. La Sucursal has been recognized as the best restaurant in Spain by the Gourmets Magazine.

He shares his recipe “Titaina with Marinated Anchovy, Black Garlic and Cilantro Sprouts” with us.

Receta Titaina con Boquerón Marindado

Titaina with Marinated Anchovy, Black Garlic, and Cilantro Sprouts Recipe

Yield: 4

Titaina with Marinated Anchovy, Black Garlic, and Cilantro Sprouts Recipe

Titaina La Maritima Grupo La Sucursal 2

This is a traditional recipe from the maritime district of El Cabanyal in Valencia, Spain.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 20g ground pine nuts
  • 1 tablespoon of brown sugar
  • 350g of anchovy
  • Olive oil
  • Salt
  • Pepper

Instructions

      1. Titaina: Cut the peppers in brunoise, and confit over low heat with the pine nuts and cane sugar.
      2. Anchovies: Remove the spines and clean the anchovies, reserving the thorns. Put them in a vacuum bag with two tablespoons of olive oil and add a point of salt. Confit at low temperature.
      3. Presentation: Place the titaina in a linear way in an elongated plate covering the anchovies. Once the black garlic is laminated, we will put a sheet on top of each anchovy and finish with coriander sprouts.

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Restaurante La Marítima

Veles Valencia Spanish food 2

The restaurant La Marítima is located in the emblematic David Chipperfield building, Veles e Vents Valencia: It offers a wide range of rice, fish, and grilled meat. With their gastronomy, they work only with vegetables grown in the Huerta Valenciana, organically fed meats and fish and seafood from the fish market.

The interior design is inspired by the traditional landscape of the Valencian Huerta and the Mediterranean and the warm light of the coasts. Large windows that run along the dock allow guests to observe the entry and exit of sailboats, fishing boats, and all the nautical activity of the Marina of Valencia.

Veles Valencia Spanish food 2

Tim Kroeger
Author: Tim Kroeger

Tim learned to appreciate the Spanish cuisine during his many travels to Spain. He now lives in Spain always in search of new easy, and delicious recipes. Tim likes to travel to Spain's different regions to learn more about Spanish Food from the locals and to try traditional dishes from all parts of Spain.

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