Boquerones en Vinagre

Ingredients

• 600 gfresh anchovies — cleaned and filleted
• 250 mlwhite wine vinegar
• 100 mlcold water
• 1 tbspcoarse salt
• 4 clovesgarlic — finely minced
• 3 tbspflat-leaf parsley — chopped
• 150 mlextra virgin olive oil

Method

1. Begin by cleaning the anchovies. Rinse 600 g of fresh anchovies under cold running water. Remove the heads and guts, then carefully open each fish like a book and remove the backbone. Rinse again to ensure they are clean, then pat them dry with paper towels. This step ensures the anchovies are ready to absorb the marinade fully.
2. Prepare the marinade by combining 250 ml of white wine vinegar, 100 ml of cold water, and 1 tbsp of coarse salt in a shallow dish. Stir until the salt dissolves completely. This mixture will cure the anchovies, giving them their distinct flavor and texture.
3. Arrange the cleaned anchovies in a single layer in the dish with the marinade. Ensure they are fully submerged in the liquid. Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or until the anchovies turn opaque and firm to the touch. This indicates they are properly cured.
4. While the anchovies are curing, prepare the garlic and parsley. Thinly slice 4 cloves of garlic and finely chop 3 tbsp of flat-leaf parsley. Set these aside for later use. The garlic will infuse the dish with a subtle heat, while the parsley adds freshness.
5. Once the anchovies are cured, remove them from the marinade and gently pat them dry. Arrange them on a serving platter. This step is crucial to prevent the dish from becoming too acidic.
6. In a small pan, heat 150 ml of extra virgin olive oil over low heat. Add the sliced garlic and gently cook until the garlic is fragrant and just begins to turn golden. Be careful not to burn the garlic, as it will become bitter.
7. Pour the warm garlic-infused oil over the arranged anchovies, ensuring each piece is coated. The warmth of the oil will enhance the flavors without cooking the fish.
8. Finally, sprinkle the chopped parsley over the top of the anchovies. Serve immediately on a small plate, allowing the freshness of the parsley and the richness of the oil to complement the cured fish. Enjoy this classic Spanish tapa while it's at its peak flavor.