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Spanish-style marinated anchovies, known as boquerones en vinagre, are a delicious and traditional tapa. They are easy to prepare at home and make a perfect addition to any tapas spread. This guide will walk you through the steps to make these flavorful anchovies.
Ingredients Needed
- Fresh anchovy fillets (about 1 pound)
- 1 cup white vinegar
- 2 cloves garlic, thinly sliced
- Fresh parsley, chopped
- Olive oil
- Salt
- Optional: lemon wedges for serving
Preparation Steps
Start by cleaning the anchovy fillets. Rinse them gently under cold water and pat dry with paper towels. Remove any bones if necessary, but typically, the fillets are boneless.
Place the fillets in a shallow dish. Cover them with white vinegar, ensuring all the fish are submerged. Let them marinate in the refrigerator for about 1 to 2 hours. This process “cooks” the fish with the acidity of the vinegar and gives them a firm texture.
After marinating, drain the anchovies and pat dry gently. Arrange the fillets on a serving dish. Sprinkle with thinly sliced garlic and chopped parsley for added flavor.
Drizzle generously with good quality olive oil. Add a pinch of salt to taste. For an extra touch, serve with lemon wedges on the side.
Serving Tips
Serve the boquerones en vinagre chilled or at room temperature. They pair beautifully with crusty bread, olives, and a cold glass of Spanish white wine or sherry. These anchovies are best enjoyed fresh and within a day or two of preparation for optimal flavor.
Additional Tips
- Use fresh, high-quality anchovies for the best flavor.
- Adjust the marinating time based on your texture preference—less time for softer fish, more for firmer.
- Experiment with adding a pinch of smoked paprika or chili flakes for a spicy twist.