Boquerones en Vinagre Recipe: Classic Spanish Tapa 2026

Boquerones en vinagre are one of the most beloved tapas in Spanish gastronomy, and making them at home is simpler than you might think. Fresh anchovies are cleaned, briefly cured in a vinegar and water mixture, then covered in olive oil with garlic and parsley. The result is tender, tangy, and utterly addictive.

This recipe starts with whole fresh anchovies, though you can ask your fishmonger to clean and fillet them for you to save time. The most important thing to keep in mind is anisakis prevention: since the fish is not cooked, it must be frozen at -20°C for at least 5 days before preparing. Once made, the boquerones keep well in the fridge for a few days, submerged in olive oil.

Serve them on toasted bread with olives and a cold drink for the perfect appetizer. They are a staple in Spanish bars, and now you can enjoy them at home with this authentic recipe.

Ingredients for Boquerones en Vinagre

For 6 servings

• 800 g fresh anchovies
• 250 ml white wine vinegar
• 50 ml cold water
• Coarse salt
• 5 garlic cloves
• A few fresh parsley leaves
• Extra virgin olive oil (enough to cover the anchovies)

How to Make Boquerones en Vinagre Step by Step

1. Clean and Fillet the Anchovies

First, clean 800 g of anchovies. Place them in a bowl of cold water and gut them by pulling the head towards the tail, removing the guts, head, and central spine. Finally, remove the tail fins to separate both fillets and wash them very well under the tap to remove any traces of blood.

2. Dry and Freeze the Fillets

Repeat this process with all the anchovies. Once clean, place the fish fillets on paper towels to dry them well. Then, keep them frozen for at least 5 days at -20°C, and before preparing this recipe, thaw them in the refrigerator for a few hours.

3. Layer with Salt and Vinegar Mixture

In a wide container, arrange the anchovy fillets in a layer, always skin side down. Sprinkle a little coarse salt over them and cover with one third of the mixture of 250 ml white wine vinegar and 50 ml cold water.

4. Continue Layering and Marinate

Continue alternating layers of anchovy fillets with coarse salt and the water-vinegar mixture. It is important that the anchovies are completely submerged in the liquid, so if you run short, add more until they are covered. Close the container and refrigerate for 3 to 4 hours, avoiding leaving them longer as they could toughen.

5. Add Garlic, Parsley, and Olive Oil

After this time, you will see that the anchovies have turned white. Remove them from the marinade and place them in another clean container. Peel 5 garlic cloves and cut them into small dice; wash a few fresh parsley leaves and chop them finely. Add the chopped garlic and parsley to the container with the anchovies and pour enough extra virgin olive oil to completely submerge them.

6. Refrigerate Before Serving

Refrigerate the anchovies in this mixture for 24 hours. After this time, they are ready to be consumed however you like best.

Tips for the Best Boquerones en Vinagre

Anisakis Prevention

The most important aspect to consider is the prevention of anisakis, since in this recipe the anchovies are not cooked. This parasite can be found in almost any fish, including anchovies. To avoid any infection, freeze the fish, preferably already gutted, at a temperature of at least -20°C for a minimum of 5 days, although if they are large pieces, it is better to keep them frozen for a few more days.

Storage and Serving

Once prepared, it is best to keep the boquerones en vinagre submerged in extra virgin olive oil in an airtight container in the refrigerator, where they will keep for a few days in perfect condition. Served on a slice of toasted bread and accompanied by olives and a cold drink, they are the perfect appetizer.

Ask Your Fishmonger

Although this recipe starts with whole anchovies, you can simplify the process considerably if your trusted fishmonger can prepare them for you, leaving them clean and filleted and ready to make this recipe.

30 Favorite Recipes I Keep Coming Back to at Home

Maybe you're a lot like me and like having a stash of cozy comfort dishes, tried-and-true international favorites, and desserts that please a crowd.

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Even More Tasty Recipes to Cook for the Family

After years of testing and tweaking recipes in my own kitchen, I've come to believe the greatest dishes are built on simplicity, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely keep coming back to—whether I'm putting together a fast meal just for me or making something memorable for friends and family.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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