Boquerones en Vinagre (Marinated Fresh Anchovies)

• Olive oil150ml extra virgin olive oil
• Fresh parsleyA generous bunch of fresh parsley
• Garlic clove4-5 garlic cloves
• Fresh anchovy500g fresh anchovies
• Salt2 tablespoons coarse sea salt
• White wine vinegar250ml white wine vinegar

How to Make It

• 1

  Start by thoroughly cleaning 500g of fresh anchovies. Remove their heads, guts, and then carefully open them up along their bellies to extract the central bone, creating two clean fillets. Rinse them well under cold running water and pat them dry with paper towels. For safety against Anisakis parasites, place the dry fillets in a single layer in an airtight freezer container or bag and freeze them at -20°C (-4°F) for at least 48 hours, or longer if your local food-safety guidance requires it. Then thaw them slowly in the refrigerator before salting. Vinegar and salt do not kill the parasites, so do not skip this step.

• 2

  In a shallow, non-metallic dish, arrange a layer of the thawed anchovy fillets, skin-side down. Sprinkle generously with 2 tablespoons of coarse sea salt. Repeat layers of anchovies and salt until all fish is used. Cover and refrigerate for 30 minutes to 1 hour; this step helps to firm the flesh and draw out moisture.

• 3

  After salting, rinse the anchovy fillets very well under cold water to remove all salt. Place them in a bowl and pour 250ml of white wine vinegar over them, ensuring all fillets are submerged. Cover and refrigerate for 6 to 8 hours, or until the fish turns opaque white – this indicates they are 'cooked' by the acid.

• 4

  While the anchovies are marinating, finely chop 4-5 garlic cloves and a generous bunch of fresh parsley. You want a fine mince for both. Set aside.

• 5

  Once the anchovies have turned opaque, drain them thoroughly from the vinegar. Gently pat them dry with paper towels to remove any excess liquid. This step is important for the final texture and to prevent dilution of the olive oil.

• 6

  In a clean container, arrange the drained anchovy fillets in layers, alternating each layer with generous sprinkles of the chopped garlic and parsley. Pour 150ml of extra virgin olive oil over the top, ensuring all anchovies are completely covered by the oil. This helps preserve them and infuses them with flavor.

• 7

  Cover the container tightly and refrigerate for at least 2 hours before serving, preferably longer (up to 24 hours) for the flavors to fully develop. Serve chilled as a tapa, perhaps with some crusty bread and olives, for a true taste of Spain.