1.5 kg of European
3 onions
2 tbsp. of currant raisins
2 tbsp. of pine nuts
2 cups of rice
1 dstspn. of pimento
1 dstspn. of black pepper
Vegetable oil

Clean the anchovies and soak in water with lemon and salt to prevent them from releasing their aroma. Soak the rice in warm water with salt and rinse thoroughly to remove starch. Clean the currant raisins and soak in hot water for 10 minutes. Stir-fry the pine nuts in another pan, until they turn brown. Heat butter and vegetable oil in another pan and add grated onions. Stir-fry the rice with onions. Then add the raisins, nuts and pimento and continue to fry. Add 4 cups of water and salt and black pepper. Leave the rice to cook. Once cooked, rest the rice for a while. Blend in finely
chopped parsley. Coat the bottom of a glass baking tray with butter evenly. Put the anchovies in the tray, making sure they fit on all sides. Add the rice and cover with the rest of the anchovies on top. Drizzle vegetable oil over the dish and bake for 25 minutes in an oven preheated to 180 °C until the anchovies are crispy.