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Set aside the whole boquerones open in "butterfly" shapes, unseparated, after drying on kitchen paper.
For the rice, use the short-grain Japanese variety. Wash thoroughly and leave to drain for an hour. Place the grains with nearly twice the quantity of water in a small saucepan. Cover and heat. Bring to the boil and turn the heat down. Simmer for another 5 minutes. Turn the heat down further and continue to cook for a further 15 minutes. Remove from the stove and leave to rest for another 15 minutes covered with a cloth.
We present a small portion of rice on wich we place the anchovy Corpa Chef, and end with a belt of seaweed nori