28. September 2026

Boquerones en Vinagre

The Ultimate No-Cook Tapas Board

Cured white anchovies in vinegar, olive oil, garlic, and parsley. Because the fish are already perfectly cured and tenderized in vinegar and oil, this comes together in under 3 minutes and pairs exceptionally well with aperitif-style cocktails.

Ingredients

• 1 jar/tray Spanish boquerones en vinagre (drained gently, keeping them intact)
• Extra virgin olive oil (a light drizzle of high quality)
• 1–2 cloves garlic, finely minced (or thinly sliced)
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Pinch of sweet or smoked Spanish paprika (pimentón) or a few thin slices of red chili for colour/heat (optional)
• To serve: Crusty Spanish bread, picos (mini breadsticks), or potato crisps (patatas fritas)

Step-by-Step Assembly

1. Arrange: Carefully lift the cured white anchovies out of their preserving oil using a fork or tongs. Lay them out in a single, slightly overlapping layer on a shallow ceramic tapas dish or small plate.
2. Dress: Sprinkle the freshly minced garlic and chopped parsley evenly over the fish.
3. Finish: Drizzle a little fresh, high-quality extra virgin olive oil over the top to add richness. If you like, dust with a tiny pinch of smoked paprika for an extra layer of depth.
4. Serve: Let them sit at room temperature for 5 minutes before serving so the flavours bloom. Serve alongside rustic bread, crunchy picos, and a cold drink.

Suggested Tapas & Cocktail Pairings

The bright, vinegary bite of cured boquerones cuts right through rich or bitter elements, making them an incredible match for classic Spanish aperitif cocktails:

• Traditional Vermouth (Vermú con Hielo): A glass of sweet Spanish red vermouth served over ice with a slice of orange and an olive. The sweet-herbal profile of the vermouth contrasts brilliantly with the sharp, acidic garlic-and-vinegar punch of the anchovies.
• Gin & Tonic (Gintonic): A crisp, botanical gin with a Mediterranean tonic, garnished with a strip of lemon peel or a sprig of rosemary. The fizz and citrus cleanse the palate between bites of oily fish.
• Tapas Board Companions: Pair your boquerones with stuffed olives (like manzanillas stuffed with anchovy or piquillo peppers), cubes of Manchego cheese, and Marcona almonds for a complete, effortless spread.

Tip If the jarred boquerones already have plenty of garlic and parsley in the oil, you can simply plate them as-is and finish with an extra splash of fresh olive oil and a squeeze of fresh lemon juice right at the table!