Boquerones en vinagre | Pickled marinated anchovies
Arguably this is the most ubiquitous tapas in Spain. Doesn’t matter which region or tapas bar you are on, they will have it, usually over the refrigerated counter on top of the bar. If you have been in Spain you must have seen them before. They are this popular not just because they are very traditional but because they are delicious and one of our favourite tapas to enjoy with some crisps and a cold beer.
INGREDIENTS
1kg fresh anchovies
300ml white wine vinegar
100ml water
20g salt
FOR THE MARINADE
100ml extra virgin olive oil
4 garlic cloves
4 sprigs of flat-leaf parsley
Remove the head and spine of the anchovies with your hands by pulling it carefully. Place all your anchovies in a large bowl and wash them under cold running water for 5 minutes until the water runs clean. Make sure you remove any skins and entrails as you do it.
Keep the anchovies in the bowl, feel it with icy water, season with the salt and let it rest inside the fridge for about 1 hour, again to help extract any blood and dirt from the anchovies as well as season it slightly.
Remove from the fridge, rinse them with clean water and pat dry them. Place them in a film envelope in a single layer and freeze them for at least 24 hours. Remove them from the freezer and let them defrost in the fridge.
Mix the vinegar and the water, line the anchovies in a glass or ceramic tray and pour the vinegar mixture. Let them pickle in the fridge for about 6 to 12 hours, depending on their size.
Drain it from the vinegar and rinse them in some cold water. They should feel terse and white in colour. Mix the parsley with the garlic and the olive oil and pour over the anchovies. Let them rest for at least 3 hours on the marinade before enjoying them. I love serving them with some olives, potato crisps and a cold Spanish beer. Salud!
