I first tried boquerones has a young boy in the French Basque town of Hendaye.
They have everything I adore: extreme sourness and a salty and clean aftertaste. Paired with olives and onion, I could eat them for breakfast, lunch or dinner and I’m always recommending them to friends who seem disdainful and then develop their own addictions.
But for now, here is an exquisite recipe for exquisite boquerones.
Boquerones en Vinagre
Serves 8 for tapas.
500g jar pickled of boquerones (Spanish white anchovies), drained
1 white salad onion, finely sliced
3 garlic cloves, finely sliced
1 handful Flat Italian Parsley
5 oz (150ml) extra virgin olive oil
5 oz (150ml) white wine vinegar
1. Lay the anchovies flat in a glass or ceramic dish (metal bowls will react with the marinade)
2. Put the sliced onion and garlic on top of the anchovies.
3. Pick the parsley leaves off the stem and sprinkle over onion.
4. Vigorously combine the olive oil and vinegar and pour over anchovies.
5. Refrigerate overnight. Serve chilled.
If these boquerones take your fancy (can’t see why they wouldn’t) then you should proceed to making the Basque pintxos called Gildas: pieces of Guindilla Pepper(s), Manzanilla Olives (pitted) and the boquerones or Anchoas (Salted Anchovies with a strong, salty, oily and somewhat bitter aroma, and they deserve to be handled with respect.). Just skewer the three ingredients on a toothpick and you have your pintxo.
Anchovies: Boquerones or Anchoas?
There’s more than 100 different species of Anchovies and you can find them in temperate waters all over the world. In Spain they even have two words for this tasty little fish: “Boquerones” and “Anchoas“. Both these names are in use for the same fish, except that for canned Anchovies only the word Anchoas is used (in the Catalonian language “Anxoves”)