That's a lot given that it's extremely easy to make and boquerones cost basically nothing. The most complicated part of it is gutting/cleaning the boquerones.
Buy 500g frozen boquerones. Defrost them. Gut (etc.) them so you get two filets out of each. Marinate for two hours in 300 ml Sherry vinegar, 100 ml water, quite a bit of pepper and 2-3 bay leafs. Discard marinade, if it's very sour rinse it a little. Mince a lot of garlic (almost a whole head). Sweat lightly together with some minced shallots/onion in a bit of olive oil. Roughly chop parsley.
Place the filets in a container, do not stack them. Lightly salt and pepper them. Spread out the (cooled down) garlic/onion/parsley over the filets. Fill up with olive oil so all filets are covered. Let marinate in the fridge.
Edited by b1os - 10/11/13 at 7:41pm