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Recipe Card for Boquerones

Fresh anchovies on a wooden board with salt, garlic, and parsley ready for preparation
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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

Scale
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition

Keywords: boquerones, marinated anchovies, Spanish tapa, white anchovies, Mediterranean seafood

Find it online: https://batchrecipes.com/boquerones/