Boquerones en Vinagre

Ingredients

Fresh anchovies

500 grams

White wine vinegar

1 cup

Water

1/2 cup

Garlic

4 cloves, minced

Parsley

1/4 cup, chopped

Extra virgin olive oil

for drizzling

Salt

to taste

Instructions

1. Start by preparing the anchovies. Remove the heads and guts, then carefully open them up and remove the central bone. This process is essential to ensure a bone-free eating experience.
2. Thoroughly rinse the anchovies under cold water and arrange them in a shallow dish.
3. In a separate bowl, combine the white wine vinegar and water. Pour this mixture over the anchovies, ensuring they are fully submerged. This is your marinade, which will cure and flavor the anchovies.
4. Cover the dish and let the anchovies marinate in the fridge for at least 6 hours. This will allow the vinegar to penetrate the fish and give them their characteristic tangy flavor.
5. After marinating, drain the anchovies and arrange them in a serving dish.
6. Sprinkle the minced garlic and chopped parsley over the anchovies. This will add a fresh and aromatic note to the dish.
7. Season the anchovies with salt to taste, then drizzle with a generous amount of extra virgin olive oil. This will provide a beautiful gloss to the dish and balance out the acidity of the vinegar.
8. Serve the boquerones en vinagre as a tapa with some crusty bread and a glass of Spanish white wine. Enjoy this traditional Spanish dish as the Spaniards do!