Boquerones en Escabeche
Moorish Pickled Anchovies
This is an old, old way of preserving small fish
which has survived into modern times because it is so delicious. The coast round
Nerja is known for its shoals of fresh anchovies.
In Malaga the fish are pressed
together into a little fan, four tails together, for frying, but this is not
essential to the recipe.
- Serves 8
- Difficulty: intermediate
- 2 lb. fresh anchovies, sardines or
- 6-8 tablespoons
- 2 oz. flour
- Salt and freshly ground black pepper
- 6 garlic cloves, finely chopped
- 1 small pinch of
- 1 teaspoon cumin seeds
- 1 teaspoon ground ginger
- 9 fl. oz red-wine vinegar
- 4 bay leaves
- 1 lemon, thinly sliced
Cut off the fish heads, pulling out
their innards. Slit them down the belly, as far as the tail, and swish
the insdes under a tap.
Then put each fish down on a board,
black back upwards, and press a thumb firmly down on it. This opens it
out like a book and makes it easy to rip out the backbone and tail.
Heat 4 tablespoons of olive oil
in a big frying pan. Dust the fish with seasoned flour on a baking tray
and fry immediately you have a trayful (there will be about 4 of these).
Put them in skin-side down and turn
after 1-2 minutes. Remove them to kitchen paper to drain. Take the pan
off the heat between batches and add more olive oil
Fry the garlic in the remaining olive oil,
then move to a mortar or a small herb (or coffee) mill. Work to a paste
with a pinch of salt, the saffron,
cumin seeds and ginger. Work in the vinegar.
Arrange the fish in an earthware dish,
skin up. This can be shallow if you are planning to serve them within 24
hours, but should be smalller and deeper if you want to keep them.
Mix 9 fl. oz of water into the spicy
mixture and pour this over the fish. Add more vinegar and water to cover
them completely if you are keeping them.
Lay the bay leaves and very thinly
sliced lemon over the top. Refrigerate for half a day before eating.
They can be served straight from the dish, and eaten before a week.
from Spain - Select Quality
This attractive tin of saffron contains 28 times as much as our smaller
saffron jar at a great price.
This saffron is the highest quality saffron available, therefore it has
almost twice the strength of many other brands of saffron. It is harvested in
the sunny gardens of La Mancha, the native land of Don Quixote. The flowers of a
particular strain of crocus are picked individually and peeled by hand to reveal
the delicate stigma that are then sorted by size and color before they are
toasted. The result of this labor-intensive process is a most extraordinary and
exotic condiment; ideal for preparing traditional Spanish dishes such as paella
and saffron rice.
This, the most precious of all spices, is used in many international recipes.
It will add the final touch of authenticity to your paella or arroz a banda.
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