Flamenco Anchovies Bring the Party…Ole!

Polka dots are quintessential to southern Spain’s flamenco fairs. Get creative with reduced Pedro Ximenez polka dots in a pool of Spanish gold and oil-slicked anchovy filets.

Ingredients

• 1 cup Pedro Ximenez wine 
• 1/3 cup high quality extra-virgin olive oil 
• 1 tin of Premium Quality Santoña Anchovy Filets
• Bread to serve

How to prepare

1. Heat wine in saucepan on medium-high heat until reduced by half. Let cool. 
2. Pour olive oil onto a large plate. Dot with spoonfuls of reduced wine and arrange anchovies on top. Serve with warm bread.