Boquerones en Vinagre

Name: Boquerones en Vinagre
Yield: 2 servings
Cuisine: Spanish
Ingredients: 500g fresh anchovies, cleaned and filleted; 250ml white wine vinegar; 1 tbsp salt; 3 cloves garlic, finely chopped; A handful of parsley, chopped; Extra-virgin olive oil

Boquerones en vinagre/boh-keh-ROH-nes en vee-NAH-greh/

Also known as: Marinated Anchovies, Spanish White Anchovies, Boquerones

About this dish

Fresh anchovy fillets marinated in vinegar until white and tender, dressed with olive oil, garlic and parsley.

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Ingredients

🐟500g fresh anchovies, cleaned and filleted

🫙250ml white wine vinegar

🧂1 tbsp salt

🧄3 cloves garlic, finely chopped

🌿A handful of parsley, chopped

🫒Extra-virgin olive oil

Method

Serves 2

Freeze the anchovies for at least 5 days first (or buy previously frozen) to kill any parasites, then thaw.

Lay the fillets in a dish, cover with the vinegar, a little water and the salt, and refrigerate for 4–8 hours until white.

Drain the fillets.

Arrange on a plate and cover with olive oil, garlic and parsley.

Serve chilled as a tapa with bread.

✓ What Makes it Authentic

Boquerones en vinagre are a classic tapa in bars across Spain, especially in Andalusia and Madrid.

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