DIY boquerones!

an elibrava original gif

It’s getting hot here in Madrid and the streets are full of people enjoying the sunshine over tapas and drinks. A very common tapa is boquerones en vinagre, marinated anchovies – they’re salty, vinegary and best of all so refreshing on a hot afternoon. Lucky me my boyfriends grandmother is from a small town in the south, a place where they have mastered the art of marinating anchovies. She happily agreed to share the secret to this Spanish classic and I re-tested it back at home in my kitchen. This is the recipe:

-boquerones en vinagre-

  • 15-20 fresh anchovies
  • a lemon
  • 1c. vinegar
  • parsley
  • 2 cloves of garlic
  • salt and pepper to taste
  • olive oil

first things first, you have to clean these suckers – its the most labor intensive part i promise. to do this you need to cut off their heads, slice them in half lengthwise and then peel out the backbone. each anchovy yields two halves, lay the sliced and washed halves on a plate. when you’ve cleaned them all give them a little rinse in water and make sure any large bones have been removed. next, pour the vinegar over them and let them sit tight for at least 2 hours (up to overnight in the fridge). they should turn white, in a ceviche-style pickling process that “cooks” the fish. once they’re white, pour off the excess vinegar and put them into a container. add the juice of one lemon, minced garlic, a good drizzle of olive oil, some torn parsley leaves and salt/pepper to taste. serve over potato chips or on hot toast with tomato sauce!

finished product!

Here’s how mine turned out! Even the shyest towards seafood can really grow fond of boquerones, the lemony-garlic flavor pairs amazingly with a cold beer or wine. ¡Aproveche!

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One thought on “DIY boquerones!

  1. Pingback: Bloggers Unite | eli brava

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