Confit Leeks in Olive Oil & Sherry Vinegar

LeeksPuerros confitados en vinagreta by María José Sevilla

This tapa dish of braised and stewed leeks comes from María José Sevilla, head of Food & Wines from Spain, who wrote the forward to Anthony Rose and Isabel Cuevas' book, The Tapas Bar Guide. It can be served on its own or as a side dish for meat or fish dishes.

Serves 6 as starter or side dish


  • 6 leeks, approx 1.5kg
  • Olive oil to cover
  • Salt
  • 5 peppercorns
  • 1½ tbsp sherry vinegar


Remove the outer leaf, the bottom and green parts from the leeks and cut the leeks into 6cm pieces. Blanch in boiling water for 1 minute, drain and place the pieces in a saucepan. Cover with olive oil and add a pinch of salt, the peppercorns and the vinegar.

Over a high heat, bring the oil very nearly to boiling point, then reduce the heat to minimum. Cook the leeks slowly until they are very tender - about 30 to 40 minutes. Leave to cool in the marinade and serve at room temperature or chilled. If the leeks are completely covered in oil, they will keep in the fridge for several days.

Wine recommendation:
A chilled glass of fino or manzanilla sherry are perfect with this dish, or try perhaps a mineral white such as godello or albariño.

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