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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Anchovies
If using whole boquerones, start by cleaning the anchovies. Remove heads and guts, wash them thoroughly, and pat dry with paper towels.
- 2
Marinate the Anchovies
In a bowl, combine the cleaned boquerones, white wine vinegar, and salt. Make sure the anchovies are fully submerged in the vinegar. Cover and refrigerate for at least 2 hours, or overnight for best results.
Cooking
- 3
Prepare the Garlic and Peppers
While the anchovies are marinating, peel and thinly slice the garlic cloves. Remove the stems from the guindilla peppers and slice them in half lengthwise.
- 4
Serving
- 5
Assemble the Dish
Remove the marinated boquerones from the refrigerator. Drain them from the vinegar and arrange them on a serving platter.
- 6
Add Garlic and Peppers
Pour the sautéed garlic and guindilla pepper mixture over the boquerones. Sprinkle with chopped fresh parsley before serving.
- 7
Serve
Serve the boquerones chilled or at room temperature with crusty bread for dipping.
