Boquerones en Vinagre Recipe – European Special
Boquerones en Vinagre is a classic Spanish tapas dish made with fresh anchovies gently cleaned and submerged in a vinegar marinade with sliced garlic. After marinating, the fish soften and absorb flavors beautifully under a subtle garlic flavour enhanced by a generous olive oil drizzle. Light, bright and sophisticated, this appetizer is perfect to enjoy with family or friends, paired with crisp bread or olives for a true taste of Spain.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
Boquerones en Vinagre Ingredients:
- 1 lb (450 g) fresh anchovies, cleaned and deboned
- 1 cup white wine vinegar
- 1 cup water
- 1-2 cloves garlic, thinly sliced
- 1/2 teaspoon sea salt (or to taste)
- 1/4 cup extra virgin olive oil
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
Prepare the Anchovies:
Clean the Anchovies: Rinse the fresh anchovies under cold water. If not already cleaned, remove the heads and innards, then gently rinse again.
Debone: Carefully remove the bones by sliding your finger along the back of the fish, ensuring they are deboned for the best texture.
Marinate the Anchovies:
Make the Brine: In a bowl, combine white wine vinegar, water, and sea salt. Stir until the salt is dissolved.
Submerge the Anchovies: Place the cleaned anchovies in a shallow dish or a jar. Pour the vinegar brine over the anchovies, ensuring they are fully submerged.
Add Garlic: Distribute the sliced garlic evenly over the anchovies.
Cover and Refrigerate: Cover the dish or jar and refrigerate for at least 24 hours, preferably 48 hours, to allow the flavors to develop.
Serve:
Drain and Dress: After marinating, drain the anchovies from the brine. Transfer them to a serving dish and drizzle with olive oil.
Garnish: Sprinkle with chopped parsley and, if desired, a pinch of red pepper flakes for some heat.
Recipe Notes:
Marinating Time: For full flavour, chill the anchovies in the brine for at least 24 hours, ideally up to 48 hours. Shorter times will yield milder taste.
Anchovy Freshness: Use the freshest anchovies you can find—cleaned properly—to avoid any fishy aftertaste. Frozen or older anchovies may not give the desired tenderness.
Serving Suggestions: Boquerones pair beautifully with crusty bread, manzanilla olives, or a light salad. A chilled glass of crisp white wine or sherry complements them wonderfully.
Storage Duration: Store in the refrigerator in an airtight container for up to a week. Use freshly prepared ones first for best texture and flavour.
Garnish Ideas: Finish the dish with chopped parsley, thin lemon slices or a pinch of red pepper flakes for colour and mild heat.
