Description
how to make authentic boquerones, a traditional Spanish tapa made with fresh anchovies marinated in vinegar and preserved in olive oil with garlic and parsley. This simple yet flavorful dish is perfect for any Mediterranean-inspired meal
Ingredients
- 1 lb fresh anchovies, cleaned and filleted
- 3 tbsp sea salt (for curing)
- 1 cup white wine vinegar (or lemon juice for variation)
- 3 garlic cloves, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp chili flakes (optional)
- 1/2 cup extra virgin olive oil
Instructions
Clean the anchovies:
Rinse the fresh anchovies under cold water and pat them dry. Remove the head, guts, and central bone, keeping the fillets intact.Salt the anchovies:
Lay the fillets on a tray and sprinkle them with sea salt. Let them cure for 3-4 hours to draw out excess moisture.Marinate in vinegar:
Rinse off the salt and pat the fillets dry. Place them in a non-reactive container and cover with white wine vinegar. Marinate for 6-12 hours in the refrigerator.Layer with garlic, parsley, and olive oil:
Once marinated, rinse and pat them dry again. Layer the fillets in a jar with garlic, parsley, and optional chili flakes, covering everything with olive oil.Refrigerate and enjoy:
Store in the fridge for at least a day to allow the flavors to develop. Serve with rustic bread and olives for an authentic tapa.
Notes
- For a citrusy twist, use lemon juice instead of vinegar.
- Make sure to fully submerge the anchovies in olive oil to preserve freshness.
- Consume within 4-6 weeks when properly refrigerated.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Appetizer, Snack
- Method: Marination
- Cuisine: Spanish, Mediterranean
Nutrition
- Serving Size: ~4 oz
- Calories: 225 kcal
- Sugar: 0g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 25 mg
Keywords: boquerones, marinated anchovies, Spanish tapa, white anchovies, Mediterranean seafood