📝 About This Recipe
Transport your senses to a seaside chiringuito in Andalusia with this elegant, vibrant tapa. Unlike their salty, brown counterparts, Boquerones are white anchovies marinated in vinegar, offering a bright, acidic snap that cuts beautifully through rich olive oil. Resting atop golden, garlic-rubbed sourdough with a layer of creamy butter and piquillo peppers, this dish is a masterclass in balancing salt, fat, and acid.
🥗 Ingredients
The Foundation
- 4 thick slices Sourdough Bread (preferably a crusty, artisanal loaf)
- 3 tablespoons Unsalted Butter (high-quality European style, softened)
- 1 large Garlic Clove (peeled and halved)
The Seafood & Toppings
- 12-16 fillets Boquerones en Vinagre (Spanish white anchovies in vinegar/oil)
- 2 pieces Piquillo Peppers (roasted, sliced into thin strips)
- 1 small Shallot (very thinly sliced into rings)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
The Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (fruity, high-quality Spanish oil)
- 1/2 Lemon (for zest and a light squeeze)
- 1 pinch Maldon Sea Salt (flaky texture is key)
- 1/4 teaspoon Aleppo Pepper or Pimentón (for a hint of warmth)
👨🍳 Instructions
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1
Begin by preparing the bread. Slice the sourdough into 1-inch thick slices, ensuring they are sturdy enough to hold the toppings.
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2
Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush both sides of the bread with a tiny amount of olive oil.
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3
Toast the bread for 2-3 minutes per side until deep golden brown with slightly charred edges. The center should still have a slight chew.
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4
While the bread is hot, take the halved garlic clove and rub the cut side vigorously across the surface of each toast. The heat will melt the garlic into the crust.
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5
Allow the toast to cool for exactly one minute—this prevents the butter from melting instantly into a greasy mess.
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6
Spread a generous, even layer of softened butter onto each slice. This creates a fat barrier that keeps the toast crisp against the vinegar of the fish.
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7
Lay 2-3 strips of roasted piquillo peppers diagonally across the buttered toast.
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8
Remove the boquerones from their oil/vinegar marinade and pat them very gently with a paper towel to remove excess moisture.
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9
Artfully drape 3 to 4 anchovy fillets over the peppers on each slice of toast.
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10
Scatter the thinly sliced shallot rings over the fish, followed by a generous sprinkle of chopped parsley.
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11
Zest the lemon directly over the toasts to release the aromatic oils, then add a tiny squeeze of juice over the fish.
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12
Finish with a drizzle of your best extra virgin olive oil and a sprinkle of flaky sea salt and Aleppo pepper.
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13
Slice each piece of toast in half on a bias for easier handling and serve immediately while the bread is still warm.
💡 Chef's Tips
Always use 'Boquerones en Vinagre' (white anchovies) rather than the salt-cured brown ones; the flavor profiles are completely different. If you find raw shallots too pungent, soak the slices in ice water for 5 minutes then pat dry to mellow them out. Don't skip the butter; it provides a necessary richness that balances the sharp acidity of the marinated fish. For an extra crunch, you can flash-fry the parsley for 10 seconds in olive oil before garnishing. Make sure your bread is toasted enough to be 'structural'—if it's too soft, the boquerones will make it soggy quickly.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Manzanilla Sherry or a crisp Albariño wine. Serve alongside a bowl of oil-cured Gordal olives for the ultimate tapas experience. Accompany with a small side of potato chips, as is traditional in many Madrid vermouth bars. A chilled glass of light lager or a sparkling Cava also cuts through the richness of the oil and butter perfectly.