Boquerones en Vinagre

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Delicate marinated anchovies with garlic, parsley and olive oil are bright, silky and one of the cold tapas classics of Spain.

Serves: 6 people

Preparation time: 240 min

Ingredients

• Fresh anchovy fillets, cleaned – 500 g
• White wine vinegar – 250 ml
• Cold water – 250 ml
• Garlic – 2 cloves, finely chopped
• Flat-leaf parsley – 2 tbsp, finely chopped
• Extra virgin olive oil – 100 ml
• Salt – to taste

Method

STEP 1
Check the anchovy fillets carefully and remove any tiny bones. Rinse them gently and pat them dry.
STEP 2
Mix the vinegar with the cold water and a little salt. Lay the fillets in the liquid, cover and refrigerate for 3 to 4 hours until they turn pale and opaque.
STEP 3
Lift the fillets out of the marinade and let them drain briefly on kitchen paper.
STEP 4
Arrange the anchovies in neat layers in a shallow dish and sprinkle each layer with garlic and parsley.
STEP 5
Pour the olive oil over the top and chill for at least 30 minutes before serving cold.