Canned sardines over sautéed onion, pepper, garlic and grated tomato with smoked paprika and olives
Spain on a Fork · ♥ 3.7K likes · 139.7K views · 6 min video
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Timestamp
Ingredients
Method
Techniques
- 1 whole medium-sized brown onion
Thinly slice the onion, roughly chop the garlic, thinly slice the bell pepper, and finely grate the tomatoes to about one cup (225 g) of tomato sauce.
- 4 cloves garlic
- 1 whole green bell pepper
- 4 whole tomatoes
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with 45 ml extra virgin olive oil for a couple of minutes.
Add the onion, garlic and pepper (not the tomato), coat in oil and sauté, stirring about every minute, 6 to 7 minutes until the onion is translucent and the pepper tender.
- 2½ g sweet smoked Spanish paprika
Add the smoked paprika and mix to coat the vegetables.
- 10 whole black pitted olives
- sea salt
- freshly cracked black pepper
Simmer without stirring 5 to 6 minutes until the tomato has slightly thickened.
- 2 can sardines in olive oil
Open two cans of sardines in olive oil, lay the sardines gently over the vegetables and flip each to coat.