Stuffed Boquerón with a little lemon zest is a classic Spanish tapas—simple but bold. You definitely have to be into white anchovies (that’s what a boquerón is), but if you are, they’re such a treat. I usually put out a few along with other small bites when friends or family come over for a casual evening.
Tip : You can buy white anchovies either at St Lawrence Market or Fiesta Farms in Toronto. At the market, you can buy by measure, at Fiesta Farms, the anchovies are pre-packaged. Both are marinated in a bit of vinegar, spices and olive oil.
Ingredients
- 1 half anchovy fillet for each portion to be served
- 1 very small whole tomato, or quarter wedge of a baby cherry tomato
- 1 lemon zest sprinkled over the Boqueron
- 2-3 sprigs finely chopped parsley
Instructions
- Gather all ingredients before starting recipe
- Cut each fillet in half and place a very small tomato or a wedge at one end, and roll up each filet. Secure with a tooth pick.
- Place on a small plate, and grate lemon rind over the finished roll ups.
- Garnish with fresh chopped parsley.
