Anchovies in vinegar

Open the anchovies and clean them, you can leave each loin on one side or united by the tail, to taste.

In a container which we can close Tupperware style from Mercadona like this one, we will place the anchovies.

Place the anchovies one by one without stepping on each other, making layers. For each layer, add a good handful of salt covering the anchovy, and so on, layer by layer, until everything is full.

Once all the anchovies are with their respective handfuls of salt, the last row of anchovies is placed face down, skin side out. And it is filled with vinegar until they are all submerged.

Cover and leave in the refrigerator for 24 hours. Once 24 hours have passed, remove and rinse without removing from the tupper.

Place them on the plate and add a dash of vinegar, a little salt, oil and paprika to taste, cut the garlic finely and add the chopped parsley. And enjoy!