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This is a classic Andaluz tapa, introduced in Spain by the Arabs. This method of serving fish was soon exported all over Europe. The recipe is simple but has one big secret - the quality and the freshness of the fish! Clean the boquerones removing the head, the guts and the back bone making sure none of the little bones brake off. Place them in a dish and cover them with 2 spoonfuls of sea salt and 1/2 a litre of water. and leave them to marinade for 2 to 3 hours. Once the time has passed wash them with water and place them on a flat dish with the skin facing upwards, cover with the vinegar and leave them for a minimum of 3 hours. Then remove from the vinegar and place on a serving dish with olive oil and sprinkle the finely chopped garlic and parsley on top.
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