Boquerones Recipe
spanish white anchovies, manzanilla olives, piquillo peppers, piparra & pickled meyer Lemon
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Ingredients
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Anchovies
Olives and Peppers
Method
Preparation
- 1
Prep the Anchovies
Drain the Spanish white anchovies from their brine and place them in a serving dish.
- 2
Prepare the Vegetables
Slice the pickled Meyer lemons thinly and set aside. Chop the Piquillo peppers and Piparra peppers into bite-sized pieces.
- 3
Assemble the Dish
Arrange the manzanilla olives, chopped Piquillo peppers, Piparra peppers, and pickled Meyer lemon slices over the anchovies.
Serving
- 4
Serve
Serve the dish chilled or at room temperature, allowing the flavors to meld. Enjoy as a tapa or appetizer.
