Pimiento and Anchovy Spread

Pasta de Untar de Pimientos y Anchoas

Preparation info
  • Makes about


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 4 canned pimientos, drained and finely chopped
  • 100g (4oz) canned anchovy fillets, drained and chopped


This wonderful paste couldn’t be simpler to make — just throw the lot into a bowl and squish it all together. Or you could pop everything into a blender and whizz it for a few moments. Either way, it improves with a little ageing, so keep it overnight in the fridge.

A day later, spread it on to the sliced bread and cut into shapes — squares, fingers, triangles, rhomboids, whatever.