Preparation Time: 1 hour
Cooking Time: 30 minutes
Difficulty: Easy
Serves: 4

Ingredients

For the Pan con tomate y boquerones:

• Rustic sourdough bread: 4 slices
• Ripe red tomatoes: 2 large
• Yellow cherry tomatoes: 100 g (1 pack)
• Cantabrian anchovy fillets: 1 jar
• Garlic: 1 clove (optional)
• Olive oil: as needed
• Salt: as needed
• Black pepper: as needed

For the Patatas bravas:

Potatoes:

• Yellow potatoes: 500 g
• Frying oil: 700 ml
• Cantabrian anchovy fillets: 1 jar
• Salt: as needed

Enhanced Brava Sauce:

• Tomato purée: 200 g
• Cantabrian anchovy fillets: 4
• Oil from the Cantabrian anchovies: as needed
• Garlic: ½ clove
• Sweet paprika: 1 tsp
• Spicy paprika: 1 tsp
• White wine vinegar: 1 tbsp
• Extra virgin olive oil: as needed
• Salt: as needed
• Black pepper: as needed

For the olive skewers:

• Large olives stuffed with red peppers: 12
• Whole Cantabrian anchovy fillets: 12
• Long pickled green peppers
• Olive oil: as needed
• Salt: as needed
• Black pepper: as needed

Instructions

For the Pan con tomate y boquerones:

1. Lightly toast the bread slices in a pan until golden. If desired, rub a clove of garlic on the surface.
2. Halve the red tomatoes and grate them. Collect the pulp in a bowl and season with salt and black pepper.
3. Dice the yellow cherry tomatoes and season them with olive oil, salt, pepper, and chopped basil.
4. Spread the red tomato pulp generously on the toasted bread slices. Drizzle with extra virgin olive oil, top with the diced yellow tomatoes, Cantabrian anchovy fillets, and fresh basil.

For the Patatas bravas:

1. Peel the potatoes and cut them into rectangular chunks (approx. 4 cm). Rinse well and pat dry.
2. Fry the potato chunks in hot oil (170°C/340°F) for about 10 minutes or until golden. Drain on paper towels and season with salt.
3. To make the sauce: sauté garlic in plenty of olive oil until golden, then remove it.
4. Add anchovy fillets with some of their oil to the pan, letting them dissolve over low heat. Stir in the tomato purée, paprika, and vinegar. Cook for 10 minutes, then season with salt and pepper.
5. Plate the potato chunks, drizzle with the brava sauce, and serve.

For the olive skewers:

1. Assemble each skewer with alternating layers of stuffed olives, pickled green peppers, and Cantabrian anchovy fillets.

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