A Taste of Spain: 10 Tapas You Must Try

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Boquerones en Vinagre: Pickled Anchovies

Pickled anchovies might not sound the most appealing, but they're one of Spain's most traditional tapa and we promise they're delicious. 

The anchovies are marinated in vinegar, olive oil, and minced garlic, and are best served with a heap of fresh parsley. We recommend enjoying with a glass of vermouth (traditional Spanish wine).

Ingredients (for 6 people):

• 2 lbs. fresh anchovies
• 2 cups white wine vinegar
• 4 garlic cloves
• 1 cup olive oil
• Salt (to taste)
• 6 sprigs fresh parsley (for garnish)

Instructions:

1. Remove heads from anchovies. Using your thumb, delicately remove the innards including the spine. Rinse thoroughly under cold water.
2. Take a glass baking dish, and lay the anchovies flat so that they cover the bottom. It's important to use a glass dish as opposed to metal, as metal can give the fish an unwanted taste.
3. Place in the freezer for 3 hours. The fish should be completely frozen. This is an important step, as freezing the anchovies can prevent illness from parasites found in raw fish.
4. Remove the anchovies from the freezer, and cover in vinegar until they're submerged in the liquid.
5. Finely chop garlic and sprinkle over the anchovies, then drizzle the olive oil on top. The anchovies should be drenched.
6. Seal tightly with plastic wrap, and marinate in the refrigerator for 3 hours. 
7. Once done, season with salt and top with freshly cut parsley. 
8. Serve with a chunk of rustic bread and Spanish olives.