The anchovies in vinegar tapa are a classic of Spanish cuisine. Who has not enjoyed a round of beers with a plate of anchovies together with some olives? Well, whether you live in Spain or not, we teach you how to prepare a classic that never goes out of style, anchovies in vinegar.
Contents
Although it may seem complex, the preparation of these marinated anchovies is easier than you think, what you need is a little time and that’s it. Let’s go then with the instructions.
Ingredients to make homemade Anchovies in vinegar:
- 200 grams of fresh anchovies
- 1 bunch of fresh parsley
- 1 handful of coarse salt
- white wine vinegar
- 4 garlic cloves
- olive oil
- Toilet
How to make homemade anchovies in vinegar:
- The first step to prepare our anchovies in vinegar tapa is to clean the fish very well. To do this, you must remove the head, spine and entrails of each of the anchovies.
- Once opened half and half, wash well with water until all the blood is gone. Then, pass the anchovies through the drainer and dry very well with kitchen paper.
- The fish fillets must be frozen, to do it correctly, place the anchovies in batches in a container or on sheets of aluminum foil.
- Freeze for at least 48 hours (to make sure you are not in danger from the anisakis) and after this time, put it in the fridge to thaw.
- When the anchovies are thawed, place the fillets again in batches, but this time in a glass container.
- The idea is to go placing layers of fish, salt and vinegar and repeat until finishing with the ingredients.
- Leave the anchovies macerating in vinegar for at least 24 hours. After this time, we take it out and put it to drain.
- Meanwhile, we prepare a chopped parsley and laminated garlic and then, we return to place batches of anchovies, oil, garlic and parsley, until finishing them in a glass container always.
- We must leave the homemade anchovies marinating in vinegar for another 24 hours and that’s it, after this time we can enjoy our delicacy.
