You will find these plump marinated anchovies in tapas bars across Spain, typically served on a cocktail stick as a pincho. This simple marinated anchovies recipe—often called boquerones en vinagre—is bright, aromatic and ready in minutes, making it an ideal starter or snack for any gathering.
Serves 4
Preparation time: 5 minutes (plus a little chilling time if you prefer)
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
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Begin by draining the anchovies well. Place them in a colander or on a few layers of kitchen paper to remove excess vinegar. Gently pat them dry so the dressing can adhere evenly.
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In a small bowl, combine the chopped garlic, chopped parsley and olive oil. Stir until the garlic and herbs are distributed throughout the oil. Taste and adjust the amount of garlic or parsley to your preference—this dressing is the key to balancing the bright, vinegary flavour of the fillets.
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Arrange the drained anchovies in a single layer in a shallow dish. Pour the garlic-parsley-olive oil dressing over them, making sure each fillet is lightly coated. Cover and chill for at least 10–15 minutes if you like them cooler and slightly more melded; they can also be served straight away at room temperature.
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Serve cold or at room temperature. For a classic presentation, skewer each fillet on a cocktail stick with a green olive or a guindilla chilli to make a traditional pincho. These marinated anchovies keep well in the refrigerator, stored in an airtight container for up to a week, the flavours developing over time.
Tips for the Best Marinated Anchovies
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If the anchovies seem very vinegary, a brief rinse followed by careful draining will soften the acidity. Pat them dry thoroughly so the dressing clings properly.
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Use good-quality extra-virgin olive oil for the best flavour. Spanish olive oil complements the classic tapas profile, but any fresh, fruity oil will work.
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Adjust garlic to taste. If you prefer a milder garlic note, use one clove or blanch the chopped garlic briefly in boiling water and cool before mixing.
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Make it a tapas platter: serve these anchovies with crusty bread, marinated olives, roasted peppers, and simple cheeses for an attractive tapas spread.
Variations and Serving Suggestions
You can vary this marinated anchovies recipe in several small ways: add a few strips of lemon zest for extra brightness, a light sprinkle of smoked paprika for depth, or a dash of sherry vinegar if you want a slightly sharper tang. For a heartier bite, pair the fillets with toasted bread rubbed with garlic and drizzled with olive oil.
Storage
Store the anchovies in the dressing in an airtight container in the refrigerator. They will keep safely for up to seven days and often taste better after a day or two as the flavours meld. Always use clean utensils when taking portions to avoid contamination.