Spanish style sardines with garlic rice
Spain on a Fork · ♥ 1.7K likes · 25.8K views · 8 min video
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Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat the olive oil in a saucepan over medium heat.
- 6 cloves garlic
Thinly slice six cloves of garlic, add them to the saucepan and mix continuously until fragrant and lightly browned, 1 to 2 minutes; do not brown them too much or they turn bitter.
- 360 ml vegetable broth
- sea salt
- 95 g rice
Add the vegetable broth and a kiss of sea salt, turn to high heat and mix gently.
Once the broth boils add the rice and mix so everything is evenly distributed.
Cover and lower to a low heat, simmering about 18 minutes until the rice is just cooked through.
- 2 can canned sardines in olive oil
Gently drain two cans of sardines through a fine sieve set over a bowl, keeping the oil.
- 45 ml olive oil from the canned sardines
- 1 whole onion
- 4 cloves garlic
Heat three tablespoons of the sardine oil in a large fry pan over medium heat; add the finely chopped onion and roughly chopped garlic and mix continuously about 4 minutes until lightly sauteed.
- 15 ml sherry vinegar
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp crushed red pepper
Add the sherry vinegar, then the sweet smoked paprika and crushed red pepper, and mix.
- 425 g tomato sauce
- 30 ml vegetable broth
- sea salt
- freshly cracked black pepper
Add the canned tomato sauce and two tablespoons of vegetable broth, season with sea salt and black pepper and mix well.
Vinegar and paprika for lift
Add the sardines over the tomato sauce in a single layer, flip each one to coat, lower to a low heat and simmer to develop the flavors.
- 5 g chopped chives
Off the heat, add the chopped chives to the rice and fluff with a fork.
Fluffing the rice with chives
- chopped parsley
Plate the garlic rice, spoon the tomato sauce and sardines alongside and top with chopped parsley.
Plating and tasting