John Myers
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Chipirones & Boquerones with Bread and Aioli
The perfect chipirones & boquerones with bread and aioli recipe with a picture and simple step-by-step instructions.
For the aioli:
- 600 g Fresh prawns
- 100 ml Sherry vinegar
- 10 Pc. Garlic cloves chopped
- 1 Pc. Lemon
- Olive oil
- Salt and pepper
- 1 l Fat for deep-frying
- 1 Pc. Egg yolk
- 1 tbsp Vinegar
- 500 ml Oil
- 1 Pc. Lemon zest
Preparation of boquerones:
- Debone the anchovies and remove the head. Wash thoroughly and pat dry. Mix the vinegar with a little water and pour over the anchovies. Then the anchovies should steep for 3 hours in the refrigerator.
- After the 3 hours, wash the anchovies and pat dry. Garnish with garlic cloves, parsley, lemon and olive oil.
Preparation of chipirones:
- Wash the chipirones, remove the ink, bread them in flour and fry them briefly (maximum 2 minutes). After deep-frying, drizzle with lemon and olive oil if necessary.
Preparation of aioli:
- Mix the egg yolk with the mustard then gradually add the oil and keep stirring, otherwise the aioli will curdle. Add salt and pepper as desired. Add the zest of the lemon and 3 cloves of garlic (chopped) and stir again. (Let it soak in the fridge for 3 hours)
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