Spanish Boquerones en Vinagre
Fresh anchovy fillets cured in sherry vinegar and dressed with garlic, parsley, and olive oil, a classic tapas-bar staple.
Contains common allergens
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Instructions
5 steps- 1
Rinse the butterflied anchovy fillets under cold water to remove any blood, then pat them dry and arrange skin-side down in a single layer in a shallow dish.
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