Ingredients (serves four)
- 700 g (1 1/2 lb) anchovies
- 1 clove garlic
- 1 onion
- 1/2 tsp paprika
- 1 bay leaf
- 50 ml (3 tbsp) sherry vinegar
- 2 tsp chopped parsley
- 250 ml (1/2 pint) extra virgin olive oil
Preparation / Directions
Clean the anchovies by removing the heads and extracting the innards. Rinse in cold water and dry well with a clean cloth.
Sprinkle with salt and fry in extra virgin olive oil for half a minute on each side. Remove and place in a casserole dish.
Use the same olive oil to sauté a garlic clove (left whole) and an onion chopped into rings; when they begin to clear remove from the heat and add the paprika, bay leaf and vinegar.
Add this mixture to the anchovies and leave to marinate for twenty-four hours.
The next day, check for salt and sprinkle with chopped parsley.