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1
In a medium glass or ceramic bowl, mix together the boquerones, 1 cup of olive oil, and the garlic slices. Toss well, cover, and refrigerate for at least 2 hours and up to 2 days.
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2
Preheat the oven to 450u00b0F.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Preheat the oven to 425u00b0F.
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8
Drizzle the remaining 1/2 cup of olive oil on both sides of 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.
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9
Let the bread slices cool and then top each with about 2 tablespoons of the pepper mixture and scallions. Lay 3 boquerones on top of the peppers and serve.
