Marinated anchovy & olive bites

Boquerones y olivas

To serve 4, take 20 marinated anchovies (see boquerones) and roll each fillet around an anchovy-stuffed green olive. Secure with a toothpick and serve with drinks.

Deep-fried marinated anchovies

Boquerones fritos

To serve 4, take 20 marinated anchovies (see above). Add enough oil to a saucepan for deep-frying and heat over high heat (190°C/375°F). (If you don’t have a thermometer, drop a cube of bread into the oil. The oil is the right temperature when the bread turns golden-brown within 15 seconds.) Put 150 g (5½ oz/1 cup) plain (all-purpose) flour in one bowl and whisk 2 free-range eggs in another. Holding an anchovy fillet by the tail, lightly coat with flour, dip into the egg (gently scraping it along the side of the bowl to remove excess egg) and carefully put it into the hot oil. Repeat with several more anchovy fillets, cooking in batches for 1 minute or until golden-brown. Remove with a slotted spoon, drain on paper towel, sprinkle with sea salt flakes and serve immediately.