You will find these plump marinated anchovies in tapas bars throughout Spain, often served on a cocktail stick as a ‘pincho’. This simple recipe highlights the bright, savory flavour of anchovies balanced by garlic, fresh parsley and good-quality olive oil. It’s quick to make, highly versatile for entertaining, and a genuine crowd-pleaser for anyone who enjoys bold, Mediterranean tastes.
Serves 4
Preparation time: 5 minutes (plus chilling if desired)
Ingredients
20 anchovy fillets, preserved in vinegar
2 garlic cloves, finely chopped
2 tablespoons freshly chopped flat-leaf parsley
5 tablespoons good-quality olive oil, preferably Spanish
Preparation
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Drain the anchovies from their vinegar in a colander while you prepare the dressing. Allow excess liquid to run off so the fillets will absorb the oil-based dressing rather than sitting in vinegar.
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Place the chopped garlic, parsley and olive oil in a small bowl and mix well. Adjust the amount of garlic to taste—start with the two cloves suggested and increase only if you prefer a sharper garlic presence. For a more herbaceous version, lightly bruise the parsley before chopping to release more aroma.
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Lay the anchovies in a shallow dish in a single layer and pour the dressing over them so they are evenly covered. Gently turn the fillets once with a spoon to ensure each one is coated. If you have time, cover and refrigerate for 30 minutes to let the flavours meld; however, these are perfectly enjoyable straight away.
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Serve cold. You can either pop these straight into your mouth in one go or make a ‘pincho’ by skewering a fillet on a cocktail stick along with a green olive or a small ‘guindilla’ chilli. Arrange on a small platter, drizzle any remaining dressing over the top, and provide toothpicks or cocktail sticks for easy serving.
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Storage and make-ahead tips: These marinated anchovies will keep in the fridge for up to a week when stored in an airtight container. Because they are preserved in vinegar and then coated in oil, they remain safe and flavoursome for several days—making them a convenient option for preparing ahead of a gathering.
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Serving suggestions: Serve as part of a tapas selection with crusty bread or thin slices of toasted baguette to balance the intensity of the anchovies. They also pair well with simple salads, roasted peppers, or cold potatoes dressed with olive oil and vinegar. If you’re presenting a range of small dishes, include mild cheeses and fresh vegetables to offer contrasting textures and flavours.
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Variations and small adjustments: For extra depth, add a few flakes of lemon zest to the dressing or a pinch of smoked paprika for a subtle smoky note. If you prefer a fresher finish, add a teaspoon of sherry vinegar or lemon juice to the dressing, but use sparingly—anchovies are already preserved in vinegar, and too much acidity can overpower the dish.
This marinated anchovy recipe is ideal for lovers of classic Spanish tapas and anyone seeking a fast, flavorful appetizer. Its minimal ingredient list and straightforward technique make it accessible for cooks of all levels while delivering an authentic taste that’s perfect for informal entertaining or a simple, elegant starter.