Boquerones en Vinagre Recipe
A Refreshing Taste from Spanish Cuisine: Boquerones en Vinagre
Boquerones en Vinagre, one of the light and healthy appetizers of Spanish cuisine, is prepared with marinated anchovy fillets and is an essential part of tapas tables. Although made with simple ingredients, when prepared with the right techniques, it offers both a visual feast and a delightful taste.
Tapas Culture in Spanish Cuisine
Spanish cuisine is one of the richest and most diverse in the world. One of its key elements is tapas—small-portioned dishes that are often shared. Boquerones en Vinagre is one of the most classic and beloved seafood tapas. For Spaniards, the tapas culture is not just about food but also a social ritual. They gather around these appetizers, chat for hours, spend time together, and enjoy the moment.
Tips for the Recipe
- Use fresh fish: The freshness of the anchovies directly affects the success of the recipe. Fresh fish have a bright appearance and firm flesh.
- Hygiene and safety: As raw fish is used, it is crucial to clean and marinate the anchovies properly.
- Vinegar ratio: It’s important to use the right amount of vinegar to balance its sharp taste. Also, ensure the fish are fully submerged in the liquid during marination.
- Drying stage: Removing excess liquid from the fish after taking them out of the vinegar allows the olive oil to penetrate better.
Similar Preparation Methods
Boquerones en Vinagre is similar to other marinated raw fish recipes. It is reminiscent of dishes like Peruvian ceviche, Scandinavian pickled herring, or Turkish lakerda, which use acidic environments to cure the fish. Additionally, Japanese shime saba (vinegar-marinated mackerel) follows a similar preparation process. Sardines en Vinagre, which I shared earlier, is another Spanish appetizer made using the same method.
How to Enjoy It?
In Spain, Boquerones en Vinagre is typically served on a slice of toasted bread (often with grated tomato) and drizzled with more olive oil. A cold glass of white wine or tinto de verano (a summer wine drink) is often paired with it.
You can enjoy this dish:
- On salads: Combine it with fresh Mediterranean greens, cherry tomatoes, and olives for a delicious salad.
- As a side dish: Serve it alongside grilled seafood as a light garnish.
- As a snack: Add a sophisticated touch to your table for large gatherings.
Boquerones en Vinagre perfectly reflects the essence of Spanish cuisine with its simple yet delicious nature. Combining the freshness of the sea with the rich flavor of olive oil, this appetizer is an excellent choice to bring Spanish flair to your meals.
Enjoy the recipe...
Ingredients
- 500 g anchovies,
- 250 ml apple cider vinegar,
- 1 teaspoon salt,
- 1 clove of garlic,
- A handful of chopped parsley,
- Plenty of olive oil.
Preparation
- Remove the heads, clean the insides, and debone the anchovies,
- Rinse them thoroughly with plenty of water,
- In a large, deep bowl, mix the vinegar and salt,
- Drain the anchovies and place them in the vinegar,
- Cover and refrigerate for at least 12 to a maximum of 24 hours,
- Remove the anchovies from the vinegar, pat them dry with paper towels, and arrange them in a wide dish,
- Drizzle generously with olive oil,
- Sprinkle with finely chopped garlic and parsley.
Enjoy your meal...