Ingredients
4 roma tomatoes, peeled, seeded and cut into 2cm chunks
1 tsp sweet smoked paprika
12 white anchovies
1 handful flat-leaf parsley
12 guindilla peppers*
125g tinned Spanish olives stuffed
with anchovies
Extra virgin olive oil, to drizzle
Sea salt, to sprinkle
*Guindilla peppers are Spanish chillies, long and narrow with a slight curve. They are medium-hot with a sweet flavour and are sold green, pickled in white wine vinegar. You can buy them from good specialist delicatessens.
Method
Dust the tomato chunks with paprika. Drain the anchovies. Place five whole fresh parsley leaves on an anchovy, then loop the fish over to form a horseshoe shape. Skewer a guindilla onto one end of the toothpick. Follow with the anchovy, a piece of tomato and finish off with a stuffed olive. Repeat with remaining anchovies, guindillas, tomato and olives. Drizzle with extra virgin olive oil and then sprinkle with sea salt.
