Andalucian Tapas Recipes
Boquerones in Vinegar
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!
Ingredients Preparation 1 kilo of boquerones:
• 1 1/2 glasses of white wine vinegar.
• 1 glass of virgin olive oil
• 1 handful of parsley
• 1 clove of garlic
• sea salt to taste
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.
