Learn how to prepare one of the easiest Spanish tapas: ANCHOVIES in vinegar | Spanish Kitchen

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a similar acidity with a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Remove the head and intestines of the anchovies, being careful not to remove the central spine.

Pinch the central spine with your right hand and scrape it with the nail of your left thumb to clean the anchovy.

Remove the central spine and dorsal fin from the anchovy.

Wash the anchovies thoroughly with water until clean.

If the anchovies are large and have a lot of blood, soak them in a bowl with water and ice for a couple of hours.

Place the anchovies in a container, skin side down, and add salt.

Cover the anchovies with half a cup of water and a cup of vinegar, ensuring they are submerged in the liquid.

Cover the container and refrigerate the anchovies to marinate until the next day.

The next day, drain the anchovies well and place them in a new container.

Chop 2 cloves of garlic and a little parsley, then add them on top of the anchovies.

Drizzle a good amount of olive oil over the anchovies and let them marinate in the fridge for at least a couple of hours.

When ready to serve, place the anchovies on a plate and optionally add more chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens