Nothing beats delicious Cantabrian anchovies! Boquerones en vinagre (anchovies in vinegar) are a classic of Spanish gastronomy and an irresistible tapa for lovers of oily fish. And in case you didn’t know, the season has already started.
Preparing them is simple, but it requires patience to achieve the perfect texture and flavor. Here we share an easy, gluten-free recipe with our Grandma’s best secrets so they turn out perfectly white and delicious.
Consider yourself warned: once you open the container, you won’t be able to stop—they disappear one after another like popcorn.
Ingredients
- 1 kg fresh anchovies (bocartes)
- Salt
- White wine vinegar
- Extra virgin olive oil
- Fresh chopped parsley
- 2 or 3 cloves of garlic, minced
Step-by-Step Preparation
Cleaning
- Buy the freshest anchovies you can find.
- Clean them by removing the head, the innards, and the central bone.
- Rinse them well under cold running water and drain.
- Leave them in ice water for one hour.
Marinating and Freezing
- In a large dish, place a layer of anchovies skin-side down, add a pinch of salt, and cover them with white wine vinegar.
- Repeat the process in layers until all the fish is used.
- Let them marinate in the fridge for 3 hours.
- Once marinated, freeze for about 3 days to avoid anisakis risks. As a result, they will also be firmer and whiter.
Dressing
- Remove any remaining “beards” or tiny bones that may be left.
- In a medium container, place a layer of anchovy fillets, sprinkle with minced garlic and parsley, and add a drizzle of extra virgin olive oil.
- Repeat the process in layers, alternating the direction of the anchovies so they don’t break when you take them out.
Storage and Consumption
- Store the anchovies in the fridge, well-covered with oil.
- Take them out a little while before serving so the oil returns to a liquid texture and the flavors are enhanced.
Tips to Enjoy Them to the Fullest
- Pair them with crispy gluten-free bread for an irresistible bite.
- Make some “gildas” (skewers) with your homemade anchovies, olives, and pickled peppers for a spectacular appetizer.
- Surprise your family with a homemade tapa worthy of any pintxo bar.
- They keep in the fridge for up to 5 days if well-covered in oil, but they’ll surely disappear before then!
I hope you enjoy these boquerones en vinagre as much as we do! Are you going to try making them? Let us know in the comments!
If you want to see more appetizers, we recommend:
