Online travel agent, loveholidays, looked for the sunniest European destinations. Where’s the best destination for Brits to escape the UK winter?

The best winter sun destinations are:

1. Almeria, Spain
2. Las Palmas, Spain
3. Larnaca, Cyprus
4. Cadiz, Spain
5. Seville, Spain
6. Valletta, Malta
7. Valencia, Spain
8. Faro, Portugal
9. Barcelona, Spain
10. Marseille, France

Almeria, in sunny Spanish Andalucia, was ranked the brightest city for a break in the winter sun.

The beautiful destination has an average of six hours and 18 minutes of sunshine between December and February.

Almeria’s top attraction is the Parque Natural de Cabo de Gata, Andalucia’s largest protected coastal area.

A visitor wrote on Tripadvisor: “We really enjoyed Cabo de Gata and went to Playa de Los Genoveses. The whole area was very unspoilt.”

Another said: “The views in this park are amazing. The seas, the mountains and especially the pine smell, make it worth a trip.”

Tourists can also visit the Alcazaba of Almeria, a fortified complex built in the time of the Moors.

A tourist wrote on Tripadvisor: “This is a magical place with incredible views. Well worth a visit- and we’ll come back!”

Almeria can enjoy highs of 16 degrees in January with the temperature rarely dropping below nine degrees.

Spain has once again cemented its reputation as the global leader in high-quality olive oil production. In the newly released 2025 Evooleum Awards—the prestigious international contest dedicated to finding the world’s best Extra Virgin Olive Oils (EVOO)—Spanish producers have secured an impressive five out of the top ten spots.

The results serve as a powerful testament to the country's dedication to agricultural excellence, with 64 of the list's "Top 100" hailing from Spain.

The Spanish Champions

The 2025 edition of the Evooleum Guide, now in its tenth year, showcased a variety of flavours and regions, but Andalusia and Castilla-La Mancha proved particularly strong. The five Spanish oils that cracked the elite top ten include:

• Valdenvero Hojiblanco (Ciudad Real): Ranking third globally, this oil is celebrated for its fascinating tasting notes of artichoke and cut grass. The brand also took home accolades for Best Female Producer and Best Olive Mill Master.

• Knolive Epicure (Córdoba): A fruity and aromatic blend of Hojiblanca and Picuda varieties.

• Señorío De Camarasa (Jaén): A Picual oil distinguished by unique nuances of fresh tomato and banana.

• Parqueoliva Serie Oro (Córdoba): A green, fruit-forward Picuda and Hojiblanca blend known for its slightly spicy finish.

• Rincón De La Subbética (Córdoba): An Hojiblanca oil praised for its citrus and herbal profile.

A Tradition of Excellence

Spain's dominance in the sector is no accident. The country is the world's largest producer of olive oil, represented in the guide by 67 different brands. This success is underpinned by rigorous quality control and advanced extraction methods that ensure low acidity and high polyphenol content.

Furthermore, Spain’s multiple Protected Designations of Origin (DOP) systems guarantee authenticity and traceability, while a growing focus on organic and sustainable farming has strengthened the country's competitiveness in demanding international markets.

The "Michelin Guide" of Olive Oil

Often regarded as the most influential judging event in the sector, the Evooleum Guide is distributed annually to 2,000 Michelin-starred restaurants and entries on "The World's 50 Best Restaurants" list.

This year’s edition features a prologue by Chef Jordi Cruz of the three-Michelin-starred ABaC Restaurant in Barcelona, as well as healthy recipes from Chef Rodrigo de la Calle of El Invernadero. Beyond the rankings, the guide serves as a comprehensive resource for culinary professionals, covering topics from health and food pairings to olive oil tourism.

With half of the top ten titles and a majority of the top 100, the 2025 awards confirm that when it comes to "liquid gold," Spain remains the gold standard

The Monumental Nativity scene in Xátiva has been declared the largest in Spain. When Christmas arrives, this Valencian city really takes the tradition to another level.

Each year the ‘Monumental Nativity’ grows a little more to show and interpret all the scenes from the Birth of the Messiah. It covers an area of 1600m2, it is approximately 70m long and 20m wide. It is already open and will be closing on 7th January.

It is such a wonderful creation and even if you are not particularly religious it is still a worthy way to spend the afternoon or the evening. If you have children in the family they are sure to love it. This unique spectacle in Spain has become a tourist attraction of the first order bringing tens of thousands of visitors every year.

However, if you do decide to visit there is some important information about this particular Nativity scene that makes it rather special, and you should know:

• Ecological: Throughout the year, City Council workers collect materials that will later be used to assemble the nativity scene. In addition, some of the tools used are of an ethnological character and are yielded by the locals to build the necessary scenes.

• Live animals: One of the great attractions is that in the scene there are live animals: ducks, geese, bulls, sheep, donkeys and turkeys among others. These animals are under veterinary control that care, at all times, for their welfare.

• Solidarity: The fruits and vegetables used and which are usually donated by local businesses are later donated on to charities that work with the needy in the local area. Visitors also throw coins in the fountains and once the event is over, all is collected and allocated to local NGOs.

• Falleros Artists: The majority of the figures are life-size and have been elaborated by traditional Fallas artists, making this nativity scene a genuinely Valencian one. At nightfall, the nativity acquires a special magic with bespoke lighting throughout.

If you happen to be in or near Xativa this Christmas, visiting the nativity scene is really a must.

Spain's Christmas lottery, affectionately known as "El Gordo" (The Fat One), is one of the world's oldest and most massive lottery draws. Established in 1812, this lottery is not only a significant part of Spanish Christmas traditions but also a major source of excitement due to its enormous prize pool. The draw takes place annually on December 22 (next Monday!), and it captivates the entire nation.

How It Works

1. Ticket Structure

• Billetes and Décimos: The El Gordo tickets are divided into "billetes" and "décimos." A full ticket, called a "billete," is quite expensive and costs €200. However, most participants opt to purchase a portion of a ticket, known as a "décimo," which costs €20. Each billete is divided into 10 décimos to make it more affordable.

• Numbers and Series: Each billete is printed with a unique five-digit number ranging from 00000 to 99999. To increase the odds and diversity, each number is printed multiple times in different "series." For instance, a specific number like 12345 might exist in numerous series, each treated as a separate ticket.

2. Purchasing Tickets

Tickets are sold throughout Spain at designated lottery retailers, called "administraciones de lotería," and online. Offices and organisations, including clubs and charities, often buy large quantities of tickets for resale.

3. The Draw

The much-anticipated draw occurs on December 22nd, watched by millions on television and online. The event is orchestrated by schoolchildren from the San Ildefonso school in Madrid. They sing the numbers and corresponding prizes from two large tumblers, maintaining tradition and adding to the event's ceremonial feel.

Potential Prizes

The total prize pool for El Gordo is mind-boggling, often exceeding €2 billion, with many tiers of prizes to distribute.

1. El Gordo (First Prize)

• The grand prize, or El Gordo, awards €4 million to a billete (or €400,000 per décimo). If a ticket holder has one décimo, they would receive €400,000 before taxes.

2. Second Prize

• The second prize grants €1.25 million for a billete (€125,000 per décimo).

3. Third Prize

• The third prize awards €500,000 to a billete, translating to €50,000 per décimo.

4. Fourth Prizes

• There are two fourth prizes, each awarding €200,000 for a billete (€20,000 per décimo).

5. Fifth Prizes

• The draw includes eight fifth prizes, each worth €60,000 for a billete (€6,000 per décimo).

6. Smaller Prizes and "La Pedrea"

• Numerous smaller prizes, such as the "La Pedrea" (the shower), award €1,000 per billete (€100 per décimo) for thousands of tickets.

• Additional smaller prizes also include refunds for certain numbers, ensuring that many participants win something.

Taxes on Winnings

It's important to note that lottery winnings in Spain over €40,000 are subject to a tax rate of 20%. Therefore, winners of larger prizes will need to account for this deduction when calculating their net winnings.

Spain's Christmas lottery, El Gordo, is a cherished national event, bringing hope, excitement, and tradition together every December. With a generous prize distribution and widespread participation, it remains a staple of Spanish culture and a pivotal moment in the festive calendar. Whether you're a local or a visitor, purchasing a décimo offers a chance to partake in this beloved tradition and potentially change your life with the magic of El Gordo.

So, you still have time to grab a ticket and join the ranks of hopeful participants in Spain's iconic Christmas lottery!

If the phrase "Spanish Costa" conjures images of high-rise hotels, neon-lit strips, and crowded beaches, it is time to reset your expectations. Hidden in plain sight on Andalusia’s Atlantic coast lies the Costa de la Luz (Coast of Light).

Stretching 120 miles from the tip of majestic Tarifa (where you can almost touch Africa) to the Portuguese border, this region offers a version of Spain that feels almost lost to time: wild, windswept, and unapologetically authentic.

The Vibe: Wild and Untamed

Unlike its Mediterranean cousins (the Costa del Sol or Costa Blanca), the Costa de la Luz faces the open Atlantic. The ocean currents are cooler, the winds are stronger, and the landscape is greener.

This geography has saved it from mass overdevelopment. Instead of concrete sprawls, you’ll find rolling sand dunes, pine forests, and vast stretches of golden sand. It is a favourite holiday spot for Spaniards themselves—a sure sign of quality—where "luxury" means understated heritage hotels rather than all-inclusive resorts.

The Hilltop Gem: Vejer de la Frontera

The region is dotted with pueblos blancos (white villages), but Vejer de la Frontera is the crown jewel. Perched high on a hill, its whitewashed houses glow pink and gold during the legendary sunsets that give the "Coast of Light" its name.

• What to do: Wander the labyrinthine alleyways that reflect the town's Moorish past. Start your morning with coffee in the Plaza de España, watching the town wake up to the sound of sparrows in the orange trees.

• The landscape: From Vejer, you can look down over the coastal plains. A short hike through the wildflower-filled La Breña y Marismas del Barbate Natural Park will take you down to the shore.

The Coast: Surf and Solitude

The beaches here are not for passive sunbed lounging; they are wild, elemental places. Near the fishing town of Conil de la Frontera, you won't find endless rows of umbrellas. Instead, you’ll see surfers scanning the Atlantic rolls and hikers exploring the dunes.

• History in the Sand: Keep an eye out for the Tower of Castilnovo on the beach. This solitary stone structure is the last survivor of a fortress destroyed by the tsunami from the 1755 Lisbon earthquake. Today, it stands as a dramatic, "Hitchcockian" landmark occupied only by nesting crows.

The Ancient City: Cádiz

Driving north, you reach Cádiz, an ancient city tethered to the mainland by a slender bridge. Often described as looking like a "gold bar" due to the way the sun hits its stone amidst the surrounding blue water, Cádiz claims to be the oldest continuously inhabited city in Western Europe.

The city reached its peak in the 18th century through trade with the Americas. This era left a unique architectural legacy: merchant watchtowers.

• Where to Stay: For a taste of this history, look for the Hotel Casa de las Cuatro Torres. Built for a merchant in the 1700s, it retains its original watchtowers (once used to spot incoming ships) and features extravagantly high ceilings with exposed timber from old shipwrecks.

Why Go Now?

The Costa de la Luz offers a rare combination in modern European travel: accessibility and authenticity. It is a place where the "nightlife" is a long dinner in a town square rather than a club, and the "attractions" are the light, the wind, and the history beneath your feet.

The ranking could be defined as close. In fact, only six meters separate the tower of the New Cathedral of Salamanca from the emblematic Giralda of Seville. With its 110 meters, this construction rises above the sky of the Castilian and Leonese city, allowing it not only to lead the classification of religious temples but also that of any building in this city.

Built between the 16th and 18th centuries, this cathedral used part of the structures of the previous basilica to achieve these amazing dimensions. In fact, the bell tower was built on top of the old tower, rising to this height at the end of the works.

However, the Lisbon earthquake of 1755 damaged part of its structure, forcing the deviation caused by the tremor to be tightened and reinforced with a stone embankment, widening what was destined to be a slender tower.

This is a recommended visit if you happen to be travelling through the region, quite a spectacular cathedral.

Would you like to play golf at any time of the year, enjoying springtime temperatures and a pleasant sea breeze? You can, in the Canary Islands: a veritable paradise for golf lovers, close to the beach and offering excellent services.

In the Canary Islands, you are sure to enjoy an ideal holiday playing golf. Many reasons make it possible: a privileged climate that enables you to play golf 365 days a year; spectacular, varied scenery including exceptional volcanic landscapes, beaches, mountains and nature reserves; first-class infrastructure for services and leisure to satisfy every need and offering magnificent value for money; and, of course, an excellent variety of golf courses. Most courses are to be found on Tenerife and Gran Canaria, but there are also excellent fairways on the islands of Fuerteventura, Lanzarote and La Gomera. There is no doubt about it: any time of the year is ideal for playing your favourite sport in the Canary Islands, where you can enjoy some truly extraordinary conditions.

Another attraction of playing golf in the Canary Islands is that you can try out different courses by simplymaking short trips around the islands without having to change accommodation. Wherever you go, you will find top quality, modern facilities with all the necessary conveniences. Fun, original courses dotted with bunkers of black, volcanic sand and surrounded by unique indigenous vegetation await you on the islands. You are sure to have fun overcoming the challenges they pose while admiring the fabulous views over the Atlantic ocean or the magnificent mountains that dominate the archipelago.

You will find courses to suit all tastes, ideal for both professional players and those who wish to improve their skill: from golf clubs that are venues for major PGA tournaments, such as the Tenerife Ladies Open, to courses for beginners or improving your game in a friendly, quiet atmosphere.

One of the clearest indications that the islands are perfect for golf is the abundance of available space: as well as the existing courses, many more are planned or are already being built and expected to be opened shortly. 

http://www.federacioncanariagolf.com

The launch of the luxury wine train, the 'Al Andalus,' represents more than just a new travel option; it signals a significant commitment by Spain to capitalise on the booming high-end experiential travel market, specifically by linking it to the nation's profound wine culture.

A Moving Piece of History: The 1929 'Al Andalus'

The choice of the 'Al Andalus' train, originally dating back to 1929, is central to the experience. This is not modern luxury, but rather an evocation of the golden age of rail travel. The meticulous restoration focuses on preserving the train’s historical integrity while integrating essential modern comfort. The presence of Art Deco detailing and polished mahogany panelling isn't just decor—it’s a carefully curated environment designed to transport guests into a time of romantic, slower-paced travel where the journey itself was the destination. This 'heritage luxury' niche is highly sought after by affluent travellers looking for authentic experiences that disconnect them from the modern rush. The addition of amenities like queen-size beds and full en-suite bathrooms with showers is the non-negotiable modern concession that transforms the vintage cabin into a true, high-comfort hotel suite on rails.

The Strategic Route: Unlocking Spain's Wine Diversity

The seven-day itinerary from Madrid to Seville is strategically designed to be a condensed masterclass in Spanish terroir and history.

1. Castilla-La Mancha: The journey begins by passing through the vast plains of this region, which holds the title of the world's largest area under vine. This provides a crucial context for understanding the scale of Spanish winemaking.

2. Extremadura: A lesser-known but increasingly relevant wine region, offering guests an off-the-beaten-path perspective and opportunities to discover emerging Spanish wine styles.

3. Andalusia: The route culminates in the south, the spiritual home of Sherry. The inclusion of stops like Cádiz and Seville places guests in the heart of this sun-drenched region, allowing them to fully appreciate the culture behind Spain’s most famous fortified wine.

The excursions—including visits to boutique vineyards and artisan workshops—are key to justifying the premium price point. They ensure the trip is not merely scenic but genuinely educational, allowing guests to meet the producers and understand the history of the regions they traverse.

The culinary offering solidifies 'Al Andalus' as a wine train. The rotating regional menus are crafted to sync with the train’s location, creating a seamless connection between the plate, the glass, and the landscape outside. The sommelier’s role goes beyond service; they are the curator of this edible narrative, selecting wines and Sherries that perfectly complement regional delicacies like Jabugo ham and oxtail stew. This high-level gastronomic integration ensures that food and wine are not simply served, but are the central, binding theme of the entire seven-day cultural immersion.

Starting at €6,600 per person, the train is aimed squarely at the top-tier luxury market, offering an all-inclusive, fully guided, and utterly unique way to experience the cultural and vinous heart of Spain, positioning the 'Al Andalus' as one of Europe's premier railway journeys upon its April 2026 launch.

For decades, the global spotlight on fine dining often rotated between the rich classical traditions of France and the experimental frontiers of New Nordic cuisine. Yet, a quiet culinary revolution has been brewing on the Iberian Peninsula, culminating in Spain’s undeniable ascent to the top of the world's gastronomic charts.

Spain is no longer just a contender—it is the dominant force. The recent results from prestigious rankings like The World's 50 Best Restaurants, where a small country has secured multiple spots in the very top tier (including the number one spot, held by Barcelona’s Disfrutar), confirm what many food lovers already knew: Spain is, arguably, the "foodiest" country in Europe.

How did this happen? The country's dominance is not a fleeting trend, but rather a "perfect storm" fueled by a powerful combination of visionary innovation, unwavering reverence for its world-class ingredients, and an intensely democratic food culture.

1. The Avant-Garde Legacy: From El Bulli to Disfrutar

The foundation of modern Spanish culinary dominance was poured decades ago. In the 1970s, the Nueva Cocina Vasca movement, spearheaded by chefs like Juan Mari Arzak and Pedro Subijana, championed a fusion of traditional Basque cooking with creativity and modern flair, putting Spain on the haute cuisine map.

This set the stage for the global phenomenon of Ferrán Adrià's El Bulli. Until its closure in 2011, El Bulli shattered the rules of cooking, pioneering techniques like spherification and foams that are now standard in high-end kitchens worldwide.

The current world champion, Disfrutar in Barcelona, is a direct heir to this legacy. Led by El Bulli veterans Oriol Castro, Mateu Casañas, and Eduard Xatruch, Disfrutar continues to push the boundaries, serving tasting menus of over 30 dishes that seamlessly blend culinary art and science. As Chef Ángel León of the three-star Aponiente notes, Spanish chefs "are veterans," not positioning themselves according to passing fads.

The Iconic Dishes That Defined Modern Cuisine

The global impact of Spanish cuisine can be measured not just in awards, but in the specific creations that became worldwide sensations and inspirations:

• The Liquid Olive (El Bulli, Ferrán Adrià): The single most iconic dish of the molecular gastronomy era. This perfect, jewel-like sphere of olive juice, coated in a delicate membrane through the process of spherification, burst on the palate with the intense, pure flavor of an olive. It was a revolutionary moment that demonstrated the potential of culinary science to manipulate texture and surprise the diner.

• Marinas / Plankton Creations (Aponiente, Ángel León): Known as the "Chef of the Sea," Ángel León made his name by fearlessly exploring the ocean's depths. His signature ingredient is marine plankton, which he introduced to haute cuisine. Dishes like his Plankton Rice give a deep, ethereal taste of the sea, highlighting his work in creating a sustainable, blue gastronomy.

• Spherified Caviar and Foams (Disfrutar, Castro, Casañas, Xatruch): Disfrutar continues the avant-garde tradition, showcasing dishes that are visual and textural illusions. Examples include a spectacular Panchino Bun oozing Beluga caviar from a siphon, and a Tartine of Foie Gras garnished with bubbles of spherified corn. These dishes show that the core techniques of the Spanish revolution are still fertile ground for new and playful creations.

• Whole Grilled Turbot (Elkano, Aitor Arregui): While seemingly simple, the mastery of the grill at Basque restaurants like Elkano is a profound culinary statement. The restaurant's signature dish is the Whole Grilled Turbot, cooked over coals on the bone, basted with an "injerto" (a mix of oil, vinegar, and the fish's own gelatin). The focus is not on invention, but on elevating the product to its absolute highest expression—a deceptive simplicity that requires immense skill.

2. The Power of Product and Place

While the avant-garde grabs the headlines, the soul of Spanish cuisine remains its unshakeable commitment to the highest quality, most diverse ingredients.

Spain’s incredible geographical diversity—with over 52 provinces—results in a vast pantry, from the legendary red tuna of Andalucía to the baby tear-shaped peas of Basque Country and the cave-aged blue cheeses of Asturias. This product-first philosophy is the bedrock of even the most acclaimed restaurants.

Take Asador Etxebarri (ranked No. 2 globally), a temple to grilling that elevates simple ingredients like prawns and turbot through a mastery of flame. Similarly, Elkano in Getaria, renowned for its whole grilled turbot, exemplifies the sophistication of tradition. As one chef described it, the country’s success is a balancing act: "Haute cuisine restaurants like Disfrutar apply all the creativity imaginable," while traditional spots like Etxebarri and Elkano are "also very sophisticated in their own way."

3. The High-Low Revolution

Perhaps the most compelling argument for Spain as the "foodiest" country is the accessibility and quality of its everyday dining. Unlike fine-dining scenes in some other nations, Spain’s culinary excellence is not restricted to expensive tablecloth restaurants.

The country's food scene is a joyful blend of high-end experiences and affordable tapas bars. In Spain, the local culture goes hand-in-hand with food. Techniques pioneered by Adrià—like foams or spherifications—are often found in the small bites of a neighbourhood pintxo or tapas bar.

As Chef León put it, "The way of eating in Spain is a privilege. We have both fine dining restaurants and affordable tapas, not to mention excellent mid-range restaurants... that you can't find in other countries." Even the Michelin Guide recommends hundreds of Spanish restaurants where one can enjoy a meal for less than 40 euros.

This vibrant, pervasive quality is what makes Spain a food tourist destination—a remarkable 28% of the 84 million international tourists who visited in 2023 came specifically to eat.

From the dazzling molecular creations of Barcelona to the smoky perfection of a Basque grill, Spain is a country that reveres its past while fearlessly embracing its future. By balancing wild innovation with deep, regional tradition and making quality food a part of daily life, Spain has stopped whispering and is now roaring its culinary prowess for the world to hear.

The bustling tapas bars of Murcia, a sun-drenched region in southeastern Spain, offer a dazzling array of small bites, but few are as iconic and beloved as the "Marinera." This seemingly simple tapa, a perfect marriage of crisp bread, creamy salad, and a salty anchovy, tells a story of the region's culinary heritage, where the bounty of the Mediterranean Sea meets the richness of the huerta (fertile agricultural land).

The exact origin of the Marinera is shrouded in the mists of time, but its components suggest a long-standing culinary tradition. The base, often a "rosca" (a ring-shaped breadstick) or a simple slice of baguette, speaks to the Spanish love affair with bread. The heart of the Marinera, the ensaladilla rusa (Russian salad), is a staple across Spain, a testament to its widespread popularity since its introduction in the 19th century. But it's the anchovy, often a local salazón (salt-cured fish), that firmly anchors the Marinera to Murcia's coastal identity.

Legend has it that the Marinera evolved from the humble necessity of utilising available ingredients. Fishermen and farmers, seeking a quick and satisfying bite, combined the ever-present bread with a spoonful of the popular Russian salad and topped it with a prized anchovy. The name "Marinera," meaning "seawoman" or "mariner," further reinforces its connection to the sea and the coastal communities that likely perfected this delightful combination.

Over time, what began as a practical snack evolved into a culinary institution. Today, no visit to Murcia is complete without indulging in a Marinera, often paired with a refreshing "caña" (small glass of beer) or a crisp local wine. It's a tapa that embodies the spirit of Murcian cuisine: fresh, flavorful, and deeply satisfying.

Crafting Your Own Marinera: A Taste of Murcia at Home

While enjoying a Marinera in its native setting is an experience, recreating this Murcian classic at home is surprisingly straightforward. The beauty lies in the quality of the ingredients and the simplicity of its assembly.

The Three Pillars of a Perfect Marinera:

The Base: Traditionally, a "rosca" is used – a light, crunchy, ring-shaped breadstick. If you can't find roscas, a good-quality baguette or even plain breadsticks will suffice. The key is a crisp base that can support the salad without becoming soggy.
Ensaladilla Rusa (Russian Salad): This creamy potato salad is the heart of the Marinera. While variations exist, the classic Murcian ensaladilla is typically made with potatoes, carrots, peas, and mayonnaise.
The Anchovy: This is where the Marinera gets its distinctive salty kick. High-quality anchovies, preferably from the Cantabrian Sea or local Murcian salazones, are essential. Look for plump, firm fillets packed in olive oil.

Recipe: Authentic Murcian Marinera
Yields: 12-15 tapas Prep time: 20 minutes Cook time: 15-20 minutes
Ingredients:
For the Ensaladilla Rusa:
2 large potatoes, peeled and diced into 1/2-inch cubes
1 large carrot, peeled and diced into small cubes
1/2 cup fresh or frozen peas
1/2 cup good-quality mayonnaise (homemade is ideal, but store-bought is fine)
Salt and freshly ground black pepper to taste
Optional: 1 hard-boiled egg, finely chopped; 1/4 cup canned tuna in olive oil, drained and flaked.

For Assembly:
1 package of "roscas" (Murcian ring-shaped breadsticks) or 1 baguette, sliced into 1/2-inch rounds
1 jar (about 12-15 fillets) high-quality anchovies in olive oil, drained
Optional garnish: A sprig of fresh parsley or a slice of pimiento (roasted red pepper).

Instructions:

1. Prepare the Ensaladilla Rusa:
Cook the vegetables: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until fork-tender but not mushy.
Add carrots and peas: During the last 5 minutes of cooking the potatoes, add the diced carrots and peas to the pot. Cook until all vegetables are tender.
Drain and cool: Drain the vegetables thoroughly and spread them out on a plate to cool completely. This is crucial; warm vegetables will break down the mayonnaise.
Combine and season: Once the vegetables are cool, transfer them to a medium bowl. Gently fold in the mayonnaise.
If using: Add the chopped hard-boiled egg and flaked tuna now.
Taste and season: Add salt and pepper to taste. Be mindful of the salt, as the anchovy will add more salinity. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.

2. Assemble the Marineras:
Prepare your base: Arrange the roscas or baguette slices on a serving platter.
Spoon the ensaladilla: Take a generous spoonful of the chilled ensaladilla rusa and place it on top of each rosca or baguette slice. Form a small mound.
Top with anchovy: Carefully place one drained anchovy fillet on top of the ensaladilla, curving it slightly to fit the shape of the tapa.
Garnish (optional): If desired, add a tiny sprig of fresh parsley or a small piece of roasted red pepper for colour and a touch of freshness.

Serving Suggestion:
Serve your homemade Marineras immediately, ideally with a cold beer, a glass of chilled white wine, or a local Murcian vermouth. The contrast of the crunchy base, creamy salad, and salty anchovy is what makes this tapa so utterly irresistible.
The Murcian Marinera is more than just a snack; it's a culinary emblem, a perfect representation of a region that cherishes its simple, yet profoundly delicious, gastronomic traditions. Enjoy!