Spanish Tostas de Boquerones

INGREDIENTS

PICKLED ONIONS:

• 1/4 cup (2 fl. oz./60 ml) sherry vinegar
• 1/4 cup (2 fl. oz./60 ml) red wine vinegar
• 2 garlic cloves
• 1 serrano chile, sliced
• 1 dried red chile (optional)
• 6 whole peppercorns
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 red onion, thinly sliced

AOLI

• 1 egg yolk
• 1 tsp. Dijon mustard
• Juice of 1 lemon
• 1/4 tsp. pimentón
• Pinch of kosher salt
• 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
• 1 loaf crusty bread
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil

BOQUERONES

• 1/4 lb. (125 g) boquerones or olive oil-packed anchovy fillets, drained
• Pimentón (sweet smoked paprika) for garnish

DIRECTIONS

1. Pickled Onions - In a small saucepan over medium heat, combine 1 ½ cups (12 fl. oz./375 ml) water, the vinegars, garlic, serrano chile, dried chile, peppercorns, sugar and salt.

2. Bring to a simmer, stirring occasionally, until the sugar and salt are dissolved. Place the onion in a heatproof jar or bowl. Pour the hot vinegar mixture over the onion so that all the slices are submerged. Let cool to room temperature, cover and refrigerate for at least 1 hour and up to 1 week.

3. Aioli - In a blender or mini food processor, combine the egg yolk, mustard, lemon juice, pimentón and salt and process to combine. With the motor running, slowly add the olive oil, just a few drops at first and then in a steady stream, until the oil is completely incorporated and the mixture is thickened. Transfer to a bowl and set aside.

4. Boquerones - Cut the bread into slices about 3/4 inch (2 cm) thick, then cut each slice in half. Line a baking sheet with paper towels.

5. In a large fry pan over medium heat, melt 2 Tbs. of the butter with 2 Tbs. of the olive oil. Working in batches, fry the bread, turning once, until golden brown and toasted all over, about 3 minutes per side, transferring the slices to the prepared baking sheet as they are finished. Repeat with the remaining bread slices, adding the remaining 2 Tbs. butter and 2 Tbs. olive oil to the pan as needed.

6. To assemble, spread each piece of toast with a spoonful of the aioli. Top each piece of toast with a boquerón and a few pieces of pickled onion. Sprinkle very lightly with pimentón and serve immediately. Serves 6.