Tapas time! This recipe for anchovies in vinegar, garlic and olive oil is one of the most popular tapas in Spain. Since this is a recipe based on semi-raw fish, it is necessary to freeze the anchovies at least 48 hours beforehand at a temperature between -18 and -20°C. This is done to avoid the Anisakis. The recipe is not difficult, but it requires time. Shall we start?