🧂 Preparation Highlights:
- Clean and fillet the anchovies (remove head, tail, backbone, and guts).
- Rinse and pat dry, then lay fillets in a shallow dish.
- Mix marinade ingredients and pour over the fish.
- Chill and marinate for a few hours until the flesh turns opaque and firm.
These boquerones are delicate, tender, and worlds apart from the salty tinned anchovies you might know. They evoke the spirit of Spanish pintxos bars—especially when paired with roasted red peppers and grilled bread.
You can explore the full recipe and story on . Let me know if you’d like a variation with herbs, citrus zest, or even a Basque-style twist.
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