Easter is traditionally a time when Spaniards consume great amounts of fish. From bañuelos de bacalao to pinxtos de pulpo, tables overflow with fish and seafood of all kinds.
Why not begin your holiday feast with some delicious boquerones, white Spanish anchovies conserved in vinegar. Very different from the dark, intensely saline anchovies these are far more delicate. Perfect atop a round of grilled bread with a strip of piquillo and drizzled with good olive oil.
Other ways to enjoy boquerones:
- in a salad with Gigante beans, piquillos, and fresh herbs
- atop grilled bread with a slice of ripe tomato
- wrapped around an olive and speared with a toothpick
- tossed into ensaladilla Rusa – a classic Spanish salad of tuna, vegetables, and potatoes