Boquerones (Marinated White Anchovies) Recipe

Cooking Directions

• STEP 1.Clean the anchovies by removing the heads, guts, and spines.
• STEP 2.Rinse the anchovies under cold water and pat them dry with paper towels.
• STEP 3.Place the anchovies in a shallow dish and cover them with vinegar. Let them marinate in the refrigerator for at least 2 hours.
• STEP 4.Drain the anchovies and rinse them again under cold water to remove excess vinegar.
• STEP 5.In a separate bowl, mix together olive oil, minced garlic, chopped parsley, salt, and pepper.
• STEP 6.Pour the olive oil mixture over the anchovies, making sure they are fully coated.
• STEP 7.Cover the dish and let the anchovies marinate in the refrigerator for at least 24 hours before serving.
• STEP 8.Serve the boquerones as tapas or appetizers, along with crusty bread and a glass of wine.

Cooking Tips

• Fresh anchovies are best for this recipe, but you can also use frozen ones.
• Make sure to remove the heads, guts, and spines of the anchovies properly to ensure a clean and boneless fillet.
• The longer you marinate the anchovies, the more flavorful they will become.

Storage and Serving

• Boquerones can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the boquerones chilled or at room temperature.
• They can be enjoyed on their own or used as a topping for salads, pizzas, or pasta dishes.