World Flavors Cookbook

Boquerones en Vinagre

White anchovies cured in vinegar until opaque, then marinated in olive oil, garlic, and parsley — the freshest tapa in Andalusia.

Cuisine: Spain

Ingredients

• 500g fresh anchovies, butterflied and boned
• 200ml white wine vinegar
• 100ml water
• 1 tsp salt
• 4 cloves garlic, minced
• Flat parsley, chopped
• 100ml extra virgin olive oil

Instructions

1. Clean anchovies: remove head, gut, and backbone. Open flat.
2. Mix vinegar, water, and salt. Submerge anchovies and refrigerate 2-4 hours until opaque (cured by acid).
3. Drain and rinse gently.
4. Layer in a dish. Cover with garlic, parsley, and olive oil.
5. Marinate 1 hour. Serve chilled on bread or crackers.