Peel 4 carrots, add them into a stock pot, fill the stock pot with cold water to about 1 inch above the carrots, season with sea salt and heat it with a high heat
Meawhile, finely mince 3 cloves of garlic and add into a mortar, season with 1/2 tsp of sweet smoked Spanish paprika, 1/4 tsp cumin powder, 1 tsp dried oregano, 1/2 tsp sea salt and 1/8 tsp freshly cracked black pepper, using a pestle pound down on the mixture until you form a paste and everything comes together
Add 2 tbsp of white wine vinegar into the mortar, as well as 1 tbsp of extra virgin olive oil, mix it all together and set aside
After boiling the carrots between 20 to 25 minutes they should be perfectly boiled, you don't want to over boil the carrots, otherwise they will break apart, you can stick a toothpick inside the carrots and if it easily goes in with just a little resistance, the carrots are perfectly boiled, drain them into a sieve with a bowl underneath
Add 1/2 cup of the left over boiled water into the mixture in the mortar and gently mix together until it's all well combined, set aside
Cut the boiled carrots into rounds that are 1/4 inch thick (1 cm), add the cut carrots into a large bowl, pour in the mixture in the mortar and gently mix everything together until it´s well combined, cover with seran wrap and add to the fridge, let them marinate between 12 to 24 hours, serve on a shallow bowl once ready, enjoy!
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