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Boquerones en Vinagre
White anchovies from the Cantabrian Sea. The fillets are marinated in white wine vinegar for 8-12 hours then filleted and marinated in sunflower oil.
The boquerones should not be missing at any tapas session, whether on bread as Pintxo or simply as an appetizer marinated with Ajillo dressing (olive oil, garlic, parsley).