Stuffed Anchovies with Spinach, Raisins, and Pine Nuts
Boquerones Rellenos de Espinacas
The subtle sweetness of raisins and the delicate flavor of pine nuts infuse these anchovies with a captivating and distinctive taste. The key to perfection in this dish lies in the carefully crafted batter.
Ingredients
Serves 6
- 1 recipe for Batter from Batter-Fried Squid Tentacles
- 1 tablespoon of extra-virgin olive oil
- 1/4 pound of fresh spinach
- 2 dozen fresh anchovies meticulously cleaned, deboned, and butterflied
- 2 tablespoons of golden raisins
- 2 tablespoons of pine nuts
- All-purpose flour for coating
- Extra-virgin olive oil for frying
Instructions
- Begin by preparing the batter as directed in step 1 of the recipe.
- In a small skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.
- Add the fresh spinach and sauté, gently stirring, until it wilts down.
- Stir in the golden raisins and pine nuts, continuing to cook and stir until the pine nuts become fragrant and take on a lovely golden hue.
- Fill the cavities of the anchovies with this flavorful mixture, securing them closed with toothpicks.
- Place all-purpose flour in a shallow bowl.
- Heat at least 1/2 inch of extra-virgin olive oil in a large skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tantalizing golden brown in just 60 seconds.
- Reduce the heat to medium.
- Carefully dip each stuffed anchovy into the prepared batter, ensuring a delicate coating, then lightly dredge them in the flour.
- Gently place the coated anchovies in the hot oil.
- Fry the anchovies, turning them once, until they achieve a delightful golden hue.
- Use a slotted spoon to transfer these golden treasures to a paper towel-lined plate, allowing any excess oil to drain.
- Serve these exquisite tapas while they are still hot, savoring the enticing combination of spinach, raisins, and pine nuts infused in the tender anchovies.