Boquerones 101: How to Eat Spain’s Favorite Tapa
My newest obsession is boquerones! I saw these in a packet at Trader Joe’s and had to buy them. I once had them at a Spanish restaurant in New York City and absolutely loved them. The restaurant served them over bread as tapas and they were so tasty. The Trader Joe’s Spanish anchovies pack unfortunately sells out very fast, and whenever I see them, I get at least 2 to 3 packs.
If you weren’t lucky enough to grab them while they were in stock at TJ’s, you might also get them at Whole Foods, H-E-B (if in Texas), or online specialty stores – though they’ll be a tad more expensive.
Boquerones en vinagre are basically fresh Spanish anchovies marinated in oil and vinegar. These fresh anchovies taste deliciously subtle and nothing like the salty, flat anchovies we’re used to. They taste similar to sardine fillets, just more meaty. While you can’t use them in Caeser salad dressing, there are plenty of other ways to serve them! Here are some of my favorite ways to eat these boquerones as delicious appetizers.
With potato chips
Boquerones are most commonly served in Spain’s tapas bars on top of potato chips. Choose either ruffled or flat-style chips, add some olives, and enjoy with a cold beer. Served in this traditional style, they’re simply irresistible.
Top with cheese!
Open a package of vinegar-marinated boquerones, sprinkle some cheese on top, and eat them cold! That’s it – easy and tasty – and perfect snack for summer.
Olive oil and herbs
Drizzle a bit of olive oil over the mild, pale boquerones and add fresh herbs, like chopped parsley or dill or shallots, for a pop of color. Squeeze some lemon juice on top to brighten the flavor.
With saltine crackers
Arrange the plump anchovies on top of saltine crackers and add the tiniest splash of Tabasco sauce for a bit of heat. They will naturally complement your hors d’oeuvres spread.
With bread
To make a fancy appetizer using the boquerone fillets, lay some white anchovies on slices of sourdough bread or French baguette. Add a few roasted garlic cloves and chopped parsley, and serve on an elegant platter. Your guests will love these tangy appetizers!
With cream cheese and chives
I love to eat the tender boquerones with cream cheese and chives. Add some garlic on top. They taste delicious as is, or on top of rye bread or rye crisps. You can also add a few capers and red onions if you have them on hand, similar to a smoked salmon bagel.
Boquerones Sandwich
Fleshy, mild boquerones really shine in bocadillos (Spanish sandwiches). Their light, refreshing flavor is the perfect canvas for this minimalist sandwich. Take a baguette, cut it lengthwise, and rub it with a fresh garlic clove. Add the boquerones, drizzle with olive oil, and finish with tomatoes.
Upgraded Caprese Sandwich
This sandwich blends Spanish and Italian flavors and tastes delightful. Take ciabatta bread and layer tender anchovies, tomato slices, fresh mozzarella cheese, pesto, and basil leaves – crazy good!
Marco Pierre White’s Famous Boquerone Sandwich
Marco Pierre White, the youngest chef ever to earn three Michelin stars, has gone viral for his “perfect boquerones sandwich”. This sandwich is made with just five ingredients: toasted sourdough bread, unsalted butter, juicy white anchovies, sliced shallots, and parsley. He generously butters the toasted bread, then adds the anchovies and herbs to complete this simple sandwich.
Salad Nicoise
Salad Nicoise is a classic French dish from city of Nice. It combines anchovies, tuna, hard boiled eggs, tomatoes, olives, green beans, potatoes, and mix of butter plus romaine lettuce. The dressing is a simple olive oil vinaigrette. It is the perfect summer salad and fairly easy to make at home.
White Anchovies Tomato Salad
This white anchovies tomato salad pairs juicy heirloom tomatoes with tender, plump boquerones. Drizzle with extra virgin olive oil, add torn fresh basil leaves, and finish with balsamic vinegar for tang. This salad is simple but unforgettable!
Make Spanish Gildas!
A Spanish gilda is a classic Basque pintxo (northern Spanish snacks) held together with a stick / skewer. Gilda is made of boquerones, green olive, and a small spicy guindilla pepper threaded on a single toothpick and drizzled with olive oil – tangy and spicy together in one bite. They make an excellent addition to any tapas spread.
Bagna Cauda Dip
Bagna cauda is a warm North Italian dip. It is made by simmering / slow cooking white anchovies and loads of garlic in olive oil till they form a homogenous sauce. It is then used to dip breads and veggies for a fondue style dining experience. You can also add heavy cream to the sauce for a more creamy taste.
DIY Boquerones Charcuterie Board
People love to add various toppings to the combo of white anchovies and bread, including but not limited to tomatoes, red onions, pickled onions, lemon segments, mayo, garlic cloves, capers, butter, and sriracha sauce. You can combine all of these ideas to make a DIY boquerones platter and let guests build their own Spanish tapas. Serve with an assortment of breads, like crostini, sourdough, baguette, rye crisps, crackers, and potato chips, for different preferences.
Bouqerones are a perfect Spanish-style tapa. Eat them straight from the pack or stuff them inside an olive or spread them on a bread! They taste delicious and look elegant, and pair really well with a glass of wine or a cold beer. If you’re able to find them at grocery stores near you, be sure to stock up these Spanish favorites!
