Murcian marineras, the classical tapa of the region
These tapas take us to the Plaza de las Flores in beautiful Murcia, enjoying the sunshine and the many places the city has to offer. With a good craft beer, Murcian marineras are tapas that leaves no one indifferent. There is a reason why it is the most classic tapa in Murcia.
Light, delicious and easy to prepare. Murcian marineras are a must tapa for anyone who visits the city. They are prepared with a base of crunchy doughnuts, topped with a delicious russian salad and an anchovy as a finishing touch. Each marinera is unique and they are prepared in many different ways, and you can enjoy the different versions in Murcia’s lively bars.
Murcian marineras. | Shutterwstock
Ingredients for the Murcian marineras:
1 large potato or 2 medium ones
2 medium eggs
100 g tuna in olive oil
100 g of boiled carrots and beans
Mayonnaise (to taste)
6 anchovies in oil or brine
6 crusty bread doughnuts
How to make the Murcian marineras:
The first step is to wash the potatoes well and put them in a medium saucepan to boil. When you prick them with and you notice that they are just right, without being overcooked, it is time to remove them from the heat. Meanwhile, cook the eggs for 10 or 11 minutes. When the potatoes are not burnt, peel them well. Repeat the same step with the eggs to remove the shells.
Next, cut the potato into small pieces. You can also mash it a little with a fork to make it juicier, but leave some pieces whole. Place the cut potato in a large bowl. Repeat this step with the boiled eggs, chopping them finely. Mix these two ingredients well.
Add the vegetables and the tuna, but first drain off the excess oil from the can. Mix the ingredients together again with a fork to mix in the potato. Once the ingredients are mixed, add the mayonnaise little by little. It can be a commercial mayonnaise, but of good quality, of course.
Leave the bowl with the salad in the fridge for about an hour. Only assemble the marineras once all the ingredients are ready and the salad has cooled enough. Take the doughnuts and gently spoon portions of the salad onto the doughnuts with a soup spoon. Spread the ensaladilla on one end of the doughnut, so that it can be easily picked up by hand. Add the anchovies once they are ready, whole or cut into small pieces. And now… enjoy!