Spanish Anchovies | Boquerones

You will find these plump marinated anchovies in tapas bars throughout Spain, often served on a cocktail stick as a ‘pincho’.

Serves 4

Preparation time: 5 minutes

Ingredients

20 anchovy fillets, preserved in vinegar

2 garlic cloves, finely chopped

2 tablespoons freshly chopped flat-leaf parsley

5 tablespoons good-quality olive oil, preferably Spanish

Preparation

1. Drain the anchovies from their vinegar in a colander while you prepare the dressing.

2. Place the chopped garlic, parsley and olive oil in a small bowl and mix well. Lay the anchovies in a shallow dish and pour over the dressing so they are evenly covered.

3. Serve cold. You can either pop these straight into your mouth in one go or make a ‘pincho’ by spiking on a cocktail stick with a green olive or ‘guindilla’ chilli. These will keep in the fridge for up to a week.