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Fried Anchovies in Vinegar Sauce (Boquerones en caldillo de escabeche)
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- Wash the anchovies, salt them and dredge in flour.
- Fry in plenty of olive oil until crisp, then transfer to a clay dish or glass baking dish.
- In the same oil, fry the thinly sliced garlic until lightly golden.
- Add the sweet paprika and stir immediately so it does not burn.
- Add the bay leaf, saffron, salt and vinegar, and let it reduce slightly.
- Pour in the white wine, boil a little longer, then remove from the heat.
- Pour the hot sauce over the fried anchovies, cover the dish and let it stand in the refrigerator for 24 hours so the flavors meld.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Boquerones en caldillo de escabeche (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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