A typical tapa, especially in the south of Spain. If you live in Spain this is a tasty, easy and economical dish that needs to be prepared 2-3 days before eating.
Note: Boquerón translates as fresh, mediterranean anchovy.
You may want to change the quantities of vinegar or oil slightly depending on your taste.
1 clove garlic, chopped
fresh parsley, finely chopped
130-150ml white wine vinegar
80-90ml extra virgen olive oil
juice of half a lemon
2 teaspoons whole black peppercorns
salt and freshly ground black pepper
Tip: Have newspaper to hand to put the fish heads and innards
Turn on the cold water tap.
Remove the head and carefully slice lengthways down the belly to the tail. Open the fish up slightly and place under the tap so that the innards wash away. Once clean, remove the spine and then open fish fully being careful not to break it into two. Continue to clean under a running tap, making sure that you have removed all bones. Follow the same process for the rest of the boquerones.
Once clean place on a plate and sprinkle a little salt and freshly ground black pepper.
Place the boquerones in a hermetic container with the garlic, parsley, whole black peppercorns, lemon juice, the vinegar and finally the olive oil. Stir well with a spoon. Seal the container and place in the fridge for two to three days. The boquerones should have turned from pink to an off white colour.
Sauce for the boquerones:
In a jam jar, place 1/2 cup vinegar, 1/2 teaspoon paprika and 1/2 teaspoon ground black pepper, shake up well.
When ready, remove the boquerones from the container and place on a dish. Pour a little of the dressing over the boquerones. Add finely chopped parsley for decoration.
Accompany with ciabatta and olives.