Boquerones are a traditional Spanish appetizer made from cured white anchovies (also known as sardines).
The term ” boquerone” translates into ” anchovy,” which explains why they’re sometimes called simply ” anchovies.”
Boquerones can be found on tapas menus or served at bars and restaurants across Spain.
” Tapas” means ” small plate” in Spanish, so a boqueria is a small bar where you’ll find plenty of delicious snacks like boquerones recipes.
These little plates of food offer an opportunity to try new flavors and different combinations of foods.
Even though they may seem simple, boquerones recipes require careful preparation and attention to detail.
If you’ve never tried this classic fish delicacy, give them a shot!
What Is The Main Ingredient In A Boquerones Recipe?
The ingredients used in any given boquerones recipe will vary depending on what type of cuisine it’s based upon.
In many cases, the ingredients also depend on how much time you have before serving the dish.
When preparing boquerones recipes, keep these things in mind:
- Ingredients must be fresh and free of bacteria or other contaminants that could make your guests sick.
- You should always use the freshest possible ingredients available to ensure the best flavor.
- Some types of seafood, such as shrimp, may not be suitable for some boquerones recipes because their shells contain chemicals that affect the taste of the final product.
Because boquerones recipes often include raw garlic, onions, or peppers, you need to take extra care when handling these ingredients to avoid cross-contamination with other dishes.
How to prepare boquerones recipes
Follow the steps below to learn about common methods of making boquerones recipes.
1.Choose Your Ingredients
To create a tasty boquerones recipe, start by selecting the appropriate ingredients.
You’ll want to choose items that go well together and complement one another.
For example, if you plan to serve boquerones recipe with rice, select those toppings that pair well with rice, such as olives, almonds, and raisins.
If you plan to serve your boquerones recipe with pasta, select ingredients that work well with noodles, including cheese, ham, cream, and nuts.
Once you know what kind of ingredients to use, you’ll next need to decide whether you want to cook your boquerones recipe ahead of time or right before serving it.
This decision depends largely on your own preference but also depends on how long you have before eating.
Cooking your boquerones recipe early allows you to control the timing and temperature of its preparation.
On the other hand, if you don’t have enough time before you eat, then it might be better to cook your boquerones recipe just prior to serving it.
2.Season Boquerones Recipes
Next, season your boquerones recipes according to personal preference.
Some people prefer saltier versions while others enjoy sweeter ones.
When seasoning, remember that your choices will impact the overall quality of your finished product.
One way to enhance your boquerones recipe is to add additional spices, herbs, lemon juice, vinegar, oil, sugar, or hot sauce.
While adding too much spice can detract from the overall flavor of the dish, using only a little bit of each component goes a long way toward enhancing the overall taste of your boquerones recipe.
3.Prepare Your Boquerones Recipe
Once you’ve chosen your desired ingredients and decided how you’d like to season your boquerones recipe, now comes the fun part — preparing it.
Here are three ways you can do this.
Boil Method
First, boil your ingredients in water until they reach the proper boiling point.
Then drain off excess liquid.
Next, allow the boiled ingredients to cool down.
Afterward, transfer the cooled mixture to a bowl filled with ice cubes.
By chilling the mix quickly, you help prevent bacterial growth.
Finally, strain out the solids and place the broth back onto the stovetop over medium heat.
Don’t worry if your ingredients aren’t all the same size.
Just adjust the amount of liquid added to each batch accordingly.
Steam Method
For this method, first place the ingredients into a steamer basket inside a pot or pan.
Add the necessary amount of water to cover the ingredients completely.
Bring the water to a rolling boil.
Once the water reaches a boil, reduce the heat to low and let simmer for 15 minutes per pound of meat (for instance, if you’re using 1 pound of chicken breast fillets, let them simmer for 20 minutes).
Remove the cooked ingredients from the water and set aside to cool.
Sauté Method
Place half of your ingredients into a skillet.
Cook over high heat until the edges begin to brown.
Turn the ingredients over and continue cooking for 3 more minutes.
Repeat with the remaining ingredients.
Using either one of these methods allows you to preserve the integrity of your ingredients.
Plus, both options enable you to cook your boquerones recipe in less than five minutes.
What Is The Preferred Method Of Cooking Boquerones?
To make boquerones, you’ll need fresh anchovies packed with salt, olive oil, garlic, vinegar, red wine, paprika, and black pepper.
You should also have some bread or another type of cracker available, because these tasty morsels will get messy if you use your hands.
To prepare the boquerones, soak the dried anchovies in water until soft enough to remove their bones.
Remove the heads and rinse off any remaining scales before placing them in a bowl with the rest of the ingredients.
Mix everything together well and let simmer over low heat for about 30 minutes.
Serve immediately while still warm and enjoy!
How to serve boquerones
You can eat boquerones by themselves or in combination with other dishes.
For example, you might pair it with fried potatoes, rice, tortilla española, or even salad.
It’s best when eaten hot out of the oven, but you can keep it around awhile if you’d prefer to reheat it later.
What Other Ingredients Are Often Used In A Boquerones Recipe?
You might already know that you need to cure your own fresh fish before using it in a recipe.
Curing involves putting raw fish in saltwater solution to preserve its flavor and texture.
In fact, curing techniques have been around since ancient times when people salted fish to make them last longer during travel or storage.
In addition to curing your fish, there are several other common ingredients commonly used in boquerones recipes.
They include olive oil, garlic, paprika, red wine vinegar, onion powder, lemon juice, parsley, cayenne pepper, and sugar.
You also must use fresh tomatoes because canned ones will not work well with these ingredients.
Garlic
Garlic has many different uses in everyday life.
It’s one of nature’s most versatile plants, and adding it to dishes gives them more depth of flavor.
Many people think that garlic should only be added to savory dishes, but the truth is that it pairs perfectly with sweet treats too.
For example, if you want to add some pizzazz to your dessert recipes, consider serving it with garlic ice cream.
You can even combine garlic with chocolate chips for something totally unique.
Onion Powder
A big part of any good boquerones recipe includes onions.
Onions have a lot going for them besides their ability to provide a nice burst of flavor.
They contain vitamin B6, potassium, and folate, all of which help strengthen bones and muscles while reducing stress levels.
People who eat lots of onions tend to live longer than those who don’t consume them regularly.
But how do you get the benefits without having to chow down on a bunch of raw vegetables every day?
Onion powders are available in supermarkets and health-food stores, making it easy to incorporate onions into your diet.
Paprika
If you love spicy foods, then you probably enjoy paprika.
Paprika comes from dried peppers and adds just enough heat to your dishes without overwhelming your taste buds.
The best way to introduce yourself to paprika is by trying out different varieties.
Some popular types include Hungarian paprika, smoked paprika, and hot Mexican chili powder.
Each type offers a slightly different flavor profile, so experiment until you find what suits your palate.
Lemon Juice
One of the key components behind a great boquerones recipe is acidity.
Acidic substances such as lemon juice, vinegar, and citrus fruits increase the overall tanginess of a dish.
Lemon juice provides the perfect balance between sourness and sweetness, making it the ideal ingredient.
It’s important to note that you shouldn’t put lemon juice directly on top of the fish.
Instead, rub it over the surface of the fillets first to prevent discoloration.
Then, place the fillet in a bowl containing the remaining ingredients and let sit in the refrigerator overnight.
Cayenne Pepper
Hot sauces aren’t just for adults anymore — kids now prefer milder versions that still pack a punch!
Cayenne pepper is actually a fruit rather than a spice, although it contains capsaicin, a chemical compound known for its spicy properties.
Capsaicin isn’t harmful to humans, but it can cause temporary discomfort.
However, it doesn’t pose much risk compared to eating hot sauce.
To avoid causing any damage to your mouth, keep cayenne pepper away from children and limit consumption to adults.
Tomatoes
Fresh tomatoes are essential to any good boquerones recipe.
Without tomatoes, you won’t achieve the desired level of acidity needed to create the complex flavor profiles associated with this dish.
However, fresh tomatoes aren’t always readily available, especially in colder months.
That’s okay — frozen tomatoes work just fine as long as you thaw them properly beforehand.
How Long Does It Typically Take To Prepare A Boquerones Dish?
You should plan your time well when preparing any type of seafood dish because it’s not uncommon for these dishes to take several hours to cook.
For example, most people would agree that sushi takes about half an hour to make but it also requires some advanced cooking techniques.
If you want a quick fix, there are many types of pre-made boquerones available at grocery stores and supermarkets.
But if you really want to learn how to cook boquerones, read on to discover more details about what you need to do before diving in.
Choosing fresh anchovies
The first step is choosing fresh anchovies.
Anchovies are usually sold packed in salt water, either whole or filleted.
Choose ones with bright eyes and firm flesh.
Avoid those that have been sitting around too long since their heads will likely turn opaque and the skin will become dry.
Once you choose your anchovies, rinse them under cold running water until all the salt water has run off.
Remove the head and guts by cutting along one side of the spine, then gently pull out the innards.
Cut open the belly part of each fish, carefully removing the bones and scraping away any remaining scales.
Curing the fish
Next, place the cleaned anchovies in a bowl filled with filtered water.
Place the bowl near the stovetop while you work on curing the fish.
You will use two methods for curing the fish — salting and smoking.
Salted fish is done using sea salt, sugar and olive oil.
Smoked fish uses only salt and olive oil.
To cure the fish, pour enough salt solution over the fish to cover completely.
Add just enough sugar to sweeten the taste.
Use a wooden spoon to mix the fish thoroughly so all parts get covered evenly.
Then add olive oil to keep the fish moist during storage.
After adding the salt mixture, put the bowl back on the stovetop and let the fish soak up its liquid.
When the anchovies are fully soaked, remove them from the brine.
This process can take anywhere from 24 hours to three days depending on the size of the anchovies and the amount of moisture they absorb through the salty brine.
Preparing the fish
Now comes the fun part — making the sauce!
To begin, heat 2 cups of vegetable broth (or 1 cup of chicken stock) in a large pot.
Once heated, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon of minced garlic, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon ground black pepper.
Next, stir in 1/3 cup of chopped parsley leaves and 1/3 cup of diced onion.
After mixing everything together, set aside.
In another pan, bring 4 quarts of water to a boil.
While waiting for the water to boil, cut four pieces of parchment paper into 12×18 inch squares.
Now, lay two pieces of parchment paper on top of each other inside a 13 x 9 inch baking sheet.
Lay one piece of anchovy filet lengthwise down the center of one square of parchment paper.
Spread the prepared garlic mixture thinly on both sides of the anchovy filet.
Repeat this process for the second square of parchment paper.
When the water boils, drop in the anchovies and immediately reduce the heat to medium-low.
Simmer the fish for five minutes.
Transfer the entire batch of cooked anchovies to a colander suspended above a bowl.
Run cold water over the anchovies to cool them quickly.
Drain the anchovies well to prevent further discoloration.
While still draining, sprinkle a pinch of kosher salt on the surface of each anchovy.
Let sit for 15 seconds, then roll the anchovies between your hands to coat them with salt.
Put the coated anchovies onto a clean kitchen towel.
For the next step, line up six rows of anchovies parallel to each other on the lined baking sheets.
Be sure to leave space around each row of anchovies to allow room for expansion during fermentation.
Finally, repeat the entire process for every single anchovy filet you have.
What Is The Best Way To Serve Boquerones?
You have two main options when serving boquerones: on their own as an appetizer or paired with something else as part of a larger meal.
Traditionally, people use bread as a vehicle to eat these savory treats because they pair well with salty breads like baguettes and pide bread.
But if you want to make your boquerones more substantial, consider pairing them with other ingredients like olives, tomatoes, potatoes, or even spinach.
If you decide to go without bread, serve them on a platter alongside another tasty snack and enjoy dipping pieces of bread into the sauce.
You can also add cheese slices and crackers to the mix if you’d prefer something crunchy instead.
The perfect dip for boquerones
When making boquerones, there’s no need to waste any good-quality oil.
Instead, pour the remaining marinade over the fillets and toss everything together until evenly coated.
To keep things fresh, cover and refrigerate overnight before serving.
Then all you have left to do is cook the fish.
When you’re ready to serve, just grill the boquerones to crispy perfection.
To get started, preheat your oven to 350 degrees Fahrenheit while preparing your grill pan.
Once everything is hot and ready to go, drizzle olive oil onto both sides of each piece of fish to prevent sticking.
Grill the fish for 2 minutes per side on medium heat.
Remove from the grill and let cool slightly.
Serve warm with extra olive oil.
For a quick and easy version, skip the whole grilling process by cooking the fish under the broiler.
Place the fish on a baking sheet lined with aluminum foil and brush with olive oil.
Broil the fish 4 inches away from the flame until cooked through, about 3 to 5 minutes total.
Now that you know how to properly prepare boquerones, we’re going to show you how to make one of the most popular ways to serve them.
After you master this technique, you’ll be able to whip up a batch with ease!
What Are Some Popular Side Dishes To Serve With Boquerones?
The most common accompaniment for boquerones recipes is crusty bread.
However, there are many other options including vegetables like sautéed spinach or potatoes that have been cooked in olive oil.
You could also pair it with cheese, such as feta or halloumi.
Other than crusty bread, the most commonly used condiments to accompany boquerones include olive oil, vinegar, salt, pepper, paprika, lemon juice, parsley, garlic, oregano, and onion.
If you’d prefer not to use any of these ingredients, feel free to experiment with your own seasoning mix.
Some people add chili peppers, hot sauce, or even cayenne powder to make their boquerones extra spicy.
How to cook boquerones recipe
- Place the cleaned fillets in a bowl and cover with one tablespoon each of salt and sugar.
- Leave them in the fridge overnight.
- Rinse off the excess salt and sugar mixture before placing the fillets back in the fridge until needed.
- When ready to eat, drain the water out of the fillet and remove the bones using tweezers.
- Mix together 1/4 cup of good quality red wine vinegar, 2 tablespoons of fresh lemon juice, 3 chopped cloves of garlic, 1 teaspoon of ground black pepper, and another 1 teaspoon of salt.
- Put all the ingredients except the anchovies into a blender and blend thoroughly.
- Make sure to scrape down the sides once or twice while blending.
- Add the anchovies and pulse briefly just enough to combine everything well.
- Don’t overdo it because you don’t want it to become mushy.
- Refrigerate the boquerones for about 30 minutes.
- Serve chilled.
What Is The Typical Price Range For A Boquerones Dish?
You can usually expect to pay between $5-$10 per serving when ordering a boquerones dish at most restaurants.
This amount includes one serving of boquerones along with your choice of accompaniments such as bread, rice, potatoes, olives, pickles, etc.
Prices will vary depending on what type of restaurant you go to, how fancy it is, and if there’s extra meat included in the dish.
If you want to make sure you get the best quality boquerones possible, look for restaurants that use fresh, high-quality ingredients instead of canned products.
Buen provecho!
A good way to start preparing a boquerones recipe is by buying the right equipment.
You should always have a sharp knife on hand to cut through the tough skin of the anchovies without damaging their delicate flesh.
A cutting board will also come in handy since you need to remove each individual fillet before slicing it up.
Next, wash all of the vegetables well under cold running water to ensure that no dirt gets left behind.
Then soak the sliced garlic cloves in saltwater for about 30 minutes to help draw out any remaining moisture.
Now we move onto the main course — the actual boquerones recipe itself.
First, rinse the cleaned anchovies under cool running water until the water runs clear.
Remove the heads and tails, then place the bodies in a bowl filled with enough vinegar to cover them completely.
Let them sit overnight.
The next morning, drain off the excess liquid and pat dry both sides of the anchovies using paper towels.
Next, slice the anchovies lengthwise down the middle, leaving them whole but keeping the slices attached together.
Place the halves back together, making sure the edges line up perfectly.
Now squeeze the two pieces together firmly, forcing the sides to stick tightly against each other.
Place the squeezed pieces inside a large glass container with a lid.
Add olive oil, red wine vinegar, minced garlic, oregano, black pepper, red chili flakes, and 1 cup of water.
Mix everything thoroughly with a fork.
Cover the jar with plastic wrap or cling film and let the mixture rest in the refrigerator for 24 hours.
After the first day has passed, check the mixture every few days to see whether the flavor has changed.
When you think it’s time to eat these tasty morsels, strain the sauce through cheesecloth to separate the solids from the liquids.
Serve immediately or store in an airtight container in the fridge for up to 3 weeks.
How Many Servings Does A Boquerones Recipe Yield?
The best way to determine how much of these dishes to serve is by looking at their ingredients list.
Anchovies have a high fat content, but most will only add 20 calories per serving if you eat just one.
As with any ingredient-based menu item, it’s important to keep portion sizes in check.
Most people should aim to consume no more than two or three times the amount listed below when eating boquerones recipes.
- 1/4 cup (60 ml) saltwater
- 3 pounds (1.5 kg) whole fresh anchovies
- ¼ cup (60 ml) olive oil
- ½ teaspoon oregano leaves
- ⅛ teaspoon pepper
- ⅓ cup (80 ml) red wine vinegar, plus extra for seasoning
You’ll also want to consider what else you plan to use your boquerones recipe product for once you decide to make it.
For example, if you choose to dip them in guacamole, then you’ll definitely want to double the quantity above since avocados contain about 150 calories per half cup.
If you don’t mind freezing some boquerones recipes, then you might even quadruple the amount above.
In fact, freezing them is often recommended because they hold up better when reheated later.
Is There Anything Special That I Need To Know Before Making A Boquerones Dish
You don’t have to go out of your way to make authentic boquerones dishes — any good restaurant will serve up a great version of the dish.
To get started with a boquerones recipe, it’s important to understand how these dishes are prepared.
First off, you should buy quality ingredients.
You want to use fresh, high-quality salt cod instead of canned versions.
Look for pieces that are large enough to fit comfortably in your mouth without breaking apart when chewed.
Also, look for pieces with no broken bones or other imperfections — if you see one, throw it away.
Next, pick a good day to prepare the dish.
It’s best to soak your salted cod overnight so that all the moisture has been removed.
Then rinse the soaked cod under cold running water until most of the excess saltiness has washed off.
After soaking, drain the cod and pat dry with paper towels.
Place the dried cod in a bowl big enough to hold several fillets and add enough water to cover everything by about 1 inch.
Cover the bowl tightly with plastic wrap and refrigerate for 12 hours.
After soaking, wash your hands thoroughly with soap.
Remove the cod from its bowl and place each piece onto a clean cutting board.
Using a sharp knife, carefully cut through the skin around each side of the head and discard.
Next, gently remove the head from the body using pliers or tweezers.
Using scissors, open the belly of the fish, revealing the spine.
Cut along both sides of the spine to separate the backbone from the rest of the flesh.
Discard the backbone.
Now, slice the remaining meat into thin strips, about ¼ inches thick.
Set aside.
Now that you have the basics down, let’s talk about seasoning.
Salt cod needs to be seasoned properly to ensure flavor and tenderness.
For every pound of cod, sprinkle 2 teaspoons kosher salt over the surface, mix well, then put the cod back in the fridge for 30 minutes.
This allows the cod to absorb some of the salt while keeping the rest of the salt locked inside.
After 30 minutes, drain the cod again and repeat the process once more.
Put the cod back in the refrigerator for another hour.
The next step is crucial.
When preparing your boquerones dish, make sure to cut the heads and tails off the cod so that you only work with the center portion of the meat.
Next, take your cod and pour olive oil over top to coat.
Mix together in a bowl and set aside.
In a medium pot, bring 3 cups of water to a boil.
Add two tablespoons of salt and cook the cod until it turns opaque and flakes easily, about 7 to 10 minutes.
Once cooked, transfer the cod to a colander set over a bowl.
Drain the water completely and allow the cod to cool.
Gently squeeze the cod in the colander to extract excess liquid.
Transfer the drained cod to a nonstick baking sheet and spread evenly.
Season the cod with additional salt and pepper, then drizzle with extra virgin olive oil.
Let sit until the oil has had time to penetrate the meat.
To make the sauce, combine the vinegar, lemon juice, garlic, parsley, red chili powder, paprika, cumin, coriander, saffron, and salt and pepper to taste in a blender.
Blend until smooth.
Pour the mixture over the cooled cod and toss lightly to distribute throughout the surface of the fish.
Allow the cod to stand for 15 minutes before serving.
If you’d rather not eat the entire batch of boquerones yourself, consider freezing the leftovers.
You can freeze individual portions individually wrapped in foil or freezer bags.
Just thaw out what you need and reheat in the microwave for a few seconds.
Equipment
- 1 Bowl
- 1 Pan
Ingredients
- 500 grams fresh anchovies
- 250 ml vinegar
- 2 tablespoons olive oil
- 4 garlic cloves
- Chopped parsley
- 2 teaspoons salt
Instructions
- Put the anchovies in a big dish and give them a good wash.
- Cut off the anchovy’s head with a sharp knife. The majority of the organs ought to emerge next to the head.
- After that, split the anchovies in two and use the spine to remove the remaining organs.
- The anchovies should be spread out, rinsed, and put in an unbreakable bowl (it could also be a ceramic or clay bowl).
- Cover the anchovies with the mixture made by dissolving the salt in the vinegar.
- The bowl should be covered (with a kitchen towel, plastic wrap, etc.) and left in the refrigerator for five to twenty-four hours.
- After the designated amount of time has elapsed, wash the anchovies in water and dry them with a fresh kitchen towel.
- To reduce the risk of bacteria, place the cleaned anchovies in the freezer for at least 48 hours (especially the anisakis).
- If using a small plate, layer the anchovies on top of each other after coating them with olive oil, garlic, and parsley.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.