Boquerones is a classic tapa dish, from the north of Spain and perfect to have with a drink in the sun. Where anchovies are usually salted and cured to use as flavouring in dishes, boquerones are meant to be eaten by itself as a snack.
2 Recipe - persons
Recipe - time: Preparing 30 min, waiting 8 hours
Recipe - difficulty
Recipe - ingredients
300 gram fresh anchovies
130 ml of vinegar
70 ml of water
Handful of parsley, finely chopped
1 clove of garlic, finely chopped
30 ml of olive oil
1/2 lemon, only the zest
Recipe - how do you make it
Tip: serve with some bread on the side to dip into the delicious oils.
Recipe - steps
1 We start with the preparation of the anchovies. Take off the heads and then take the guts out, using your thumb.
2 Clean the fish carefully under slow running water.
3 Filet the anchovies: with a small knife cut from the head side of the fish towards the tail. Right above the bone, slowly move your knife back and forth. Then turn the anchovies and do the same thing on the other side, starting at the tail, moving your way up to the head.
4 Place the filets on the plate with the skin side down.
5 Mix 65% vinegar and 35% water, depending on how many filets you have. Make sure there's a good amount of liquid on the plate so the anchovies are almost fully covered.
6 Cover the plate with cling film and set in the fridge for about 6-8 hours. Discard the excess vinegar from the plate once they are done.
7 Pour over the olive oil, garlic, parsley, lemon zest and of course, the salt.
