Roasted Peppers with Boquerones

From the authors:
"These are two very typical Spanish ingredients turned into a canapé. Imported from Spain, boquerones are thin fillets of high-quality white anchovies packed in vinegar and salt or a combination of Spanish olive oil, vinegar and salt. When you get the boquerones, drain them well and repack them in a jar, covered with high-quality olive oil and fresh parsley. They'll keep for a few weeks and certainly until you are ready to assemble the tapas."

Makes 4 servings.

Ingredients:

48 pieces drained boquerones

1 3/4 cups extra virgin olive oil

2 cloves garlic, very thinly sliced (preferably using a mandoline)

2 red bell peppers

4 scallions, both white and green parts, thinly sliced on the diagonal

1/4 teaspoon sweet smoked paprika

Kosher salt

Twelve 1/2-inch-thick baguette slices

Preparation:

- In a medium glass or ceramic bowl, mix together the boquerones, 1 cup of the olive oil, and the garlic slices. Toss well, cover, and refrigerate for at least 2 hours and up to 2 days.

- Preheat the oven to 450 degrees F.

- Rub the peppers with 1 tablespoon of the remaining olive oil. Lay the peppers on a baking sheet and roast for 12 to 15 minutes, or until the side of the peppers resting on the baking sheet is wrinkled and almost black.

- Turn the peppers over and continue roasting for 7 to 8 minutes longer, or until the peppers are nicely charred on all sides.

- Transfer the peppers to a medium bowl and cover with plastic wrap. Let the peppers steam as they cool in the bowl for about 10 minutes.

- Pull the charred skin from the peppers and cut each one in half. Remove the membranes and scrape out the seeds. Slice the peppers into strips about 1/8 inch wide and transfer to the bowl with the boquerones.

- In another small bowl, combine the scallions with about 3 tablespoons of the remaining olive oil. Season with the paprika and a pinch of salt. Set aside until needed or cover and refrigerate for up to 24 hours.

- Preheat the oven to 425 degrees F.

- Drizzle the remaining 1/2 cup of olive oil on both sides on the baguette slices and lay the slices on a baking sheet. Toast for 5 to 6 minutes, or until lightly browned.

- Rotate the baking sheet and turn the bread slices over. Toast for about 5 minutes longer, or until crispy and honey brown.

- Let the bread slices cool and then top each with about 2 tablespoons of the pepper mixture. Lay 3 boquerones on top of the peppers and serve.

From 'THE BARCELONA COOKBOOK - A Celebration of Food, Wine, and Life' by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody