Boquerones
Fresh anchovies cured in vinegar until firm, silvery and bright, then dressed with garlic, parsley and good olive oil. A great boquerón en vinagre is clean and sharp, never fishy, and belongs on any proper tapas spread.
Approximate, per 1 tapa portion (~80g). Values vary by recipe and portion.
Ingredients
- ·500 g (about 1 lb) fresh anchovies
- ·250 ml (1 cup) white wine vinegar
- ·120 ml (1/2 cup) water
- ·3 garlic cloves, finely chopped
- ·A generous handful of parsley, finely chopped
- ·120 ml (1/2 cup) extra virgin olive oil
- ·Salt, to taste
Method
- 1
Clean the anchovies by removing the heads and guts, then open each one along the belly and lift out the central bone to leave two fillets joined at the tail.
- 2
Rinse the fillets well under cold water and pat dry.
- 3
Lay them skin-side down in a shallow dish and cover with the vinegar mixed with the water and a good pinch of salt.
- 4
Cover and refrigerate for 4 to 6 hours, until the flesh turns opaque and white all the way through.
- 5
Drain off the vinegar, arrange the fillets in a clean dish and scatter over the garlic and parsley.
- 6
Pour the olive oil over to cover and chill for another hour before serving. For food safety, freeze fresh anchovies for at least 48 hours before curing to kill any parasites.