Boquerones en Vinagre Recipe

5 from 2 votes

This delicious boquerones en vinagre recipe makes the perfect marinated anchovies -- a traditional Spanish tapa that everyone will enjoy!

Prep Time20

Resting Time6

Total Time6 20

Course: Tapa

Cuisine: Spanish

Diet: Low Calorie, Low Fat

Servings: people

Calories: 535.47kcal

Clean the anchovies by removing the heads, innards, and spines, then cut them into fillets.
Rinse the anchovy fillets in cold water and pat them dry with paper towels. Lay them flat in a glass baking dish and freeze for 3 hours to kill any anisakis in the fish.
Remove the anchovies from the freezer and add the vinegar and water until the anchovies are submerged. Cover tightly with plastic wrap and marinate in the refrigerator for 2-3 hours, or until they're white. Don't leave them too long, as they'll become tough.
Drain the vinegar and water, then sprinkle the anchovies with the minced garlic and chopped parsley. Pour in the olive oil; the anchovies should be covered.
If possible, let the anchovies marinate in the garlic and olive oil overnight, but you can enjoy right away if you wish!
Serve the boquerones en vinagre on their own, or with a bit of delicious bread.

Ask your fishmonger to clean and fillet the anchovies for you to save time.
If you use frozen and thawed anchovies, you can skip the 3 hour freezing process.
Drain the anchovies from the vinegar mixture once they turn white; marinating them too long will make them tough.