Andalusian Boquerones Tapa with Wilted Spinach, Pumpkin Seeds and Pimentón
A small Andalusian-style tapa — vinegar-cured boquerones over a quick wilted spinach with toasted pumpkin seeds, smoked pimentón, and a sherry-garlic dressing. Spinach plus pumpkin seeds plus boquerones stack non-heme and heme iron into a single small plate.
- Prep
- 7 min
- Cook
- 5 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 50g (drained)boquerones (vinegar-cured white anchovies)
- 22g (about 3 tbsp)pumpkin seeds, raw
- 50gspinach
- 1tsp (4g)extra-virgin olive oil
- 1small clove (3g)garlic, finely sliced
- 1/2tsp (1g)smoked pimentón
- 1tsp (5g)sherry vinegar
- 1tbspflat-leaf parsley, chopped
- pinchsea salt
- pinchblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry small skillet over medium heat for 2-3 minutes until they pop. Slide onto a plate.
- 02
In the same skillet, warm the olive oil over medium heat. Add the sliced garlic and pimentón and stir for 30 seconds — do not let the paprika scorch.
- 03
Add the spinach to the skillet and toss with tongs until just wilted, about 60-90 seconds. Off the heat, stir in the sherry vinegar.
- 04
Spoon the warm spinach onto a small plate. Lay the boquerones across the top, scatter the toasted pumpkin seeds, and finish with parsley and a crack of black pepper.
Nutrition (per serving)
- Calories
- 240kcal
- Protein
- 22g
- Carbs
- 8g
- Fat
- 14g
- Fiber
- 4g
- Selenium
- 18mcg
- Zinc
- 2.9mg
- Iron
- 5mg
- B12
- 0.3mcg
- Iodine
- 8mcg
- Sodium
- 480mg
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