Boquerones en vinagre Recipe
Spanish · Appetizer · 20 min total
Classic Spanish marinated white anchovies, cured in vinegar and served with garlic and parsley. A perfect tapa or appetizer.
20
min prep
min prep
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh white anchovies (boquerones), cleaned and butterflied
- 1 cup white wine vinegar
- 1/2 cup water
- 2 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
Instructions
- Place the cleaned anchovies in a single layer in a shallow dish.
- In a small bowl, mix the vinegar, water, and salt. Pour over the anchovies, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
- Drain the anchovies and discard the vinegar mixture. Rinse lightly with cold water and pat dry.
- Arrange the anchovies on a serving plate. Top with sliced garlic, drizzle with olive oil, and sprinkle with parsley.
- Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving.
Tips
- Fresh anchovies are essential; if unavailable, substitute with small sardines.
- Marinate for at least 4 hours, but overnight yields the best texture and flavor.
- Store leftovers in olive oil in the refrigerator for up to 3 days.
More about Boquerones en vinagre →
AI estimate may be inaccurate · Terms