Boquerones Recipe

Inspired by il Buco

Time20h

Serves4

Make Boquerones Recipe in just 20h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Clean the Anchovies
Rinse the fresh anchovies under cold water to remove any impurities. Pat them dry with paper towels.
2
Salt the Anchovies
Lay the anchovies in a single layer in a shallow dish. Sprinkle the salt evenly over the anchovies, ensuring they are well coated. Cover the dish with plastic wrap and let them sit in the refrigerator for 12-24 hours.
3
Rinse and Marinate
After the salting period, rinse the anchovies under cold water to remove excess salt. Place them in a clean glass jar and pour the white vinegar over them, ensuring they are fully submerged. Seal the jar and refrigerate for at least 4 hours, or overnight for a stronger flavor.

4
Prepare the Serving Plate
When ready to serve, take the anchovies out of the vinegar and place them on a serving plate.
5
Prepare the Garnish
Mince the garlic cloves and chop the fresh parsley. Squeeze the juice of the lemon over the anchovies, followed by a generous drizzle of olive oil. Sprinkle the minced garlic and chopped parsley on top.
6
Serve
Serve the boquerones immediately with crusty bread or as an appetizer with toothpicks.