5 tablespoons extra virgin olive oil
1 red pepper, deseeded and finely chopped
2 medium onions, finely chopped 3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and cut into 3 cm cubes
1 teaspoon hot paprika (pimenton picante)
a pinch of saffron
1/4 teaspoon ground cumin
2 bay leaves
2 tablespoons chopped fresh flat leaf parsley, plus extra leaves to serve
9 - 12 fresh sardine fillets (depending on the size of the dish)
fine sea salt and freshly ground black pepper
a medium cazuela or ovenproof dish
1 red pepper, deseeded and finely chopped
2 medium onions, finely chopped 3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and cut into 3 cm cubes
1 teaspoon hot paprika (pimenton picante)
a pinch of saffron
1/4 teaspoon ground cumin
2 bay leaves
2 tablespoons chopped fresh flat leaf parsley, plus extra leaves to serve
9 - 12 fresh sardine fillets (depending on the size of the dish)
fine sea salt and freshly ground black pepper
a medium cazuela or ovenproof dish
method
1. Heat 3 tablespoons of the oil in a frying pan, add the red pepper, onions and garlic and cook gently until softened but not coloured, 8 - 10 minutes. Add the tomatoes, paprika, saffron, cumin and bay leaves and cook for a further 5 - 8 minutes (add a little water if the mixture sticks to the pan) until completely cooked. Season with salt and pepper and fold in the parsley.
2. Put the sardine fillets on a tray skin side down and sprinkle with a little salt and pepper.
Arrange one-third of the fillets skin side up in the cazuela or ovenproof dish, cover with one-third of the cooked mixture.
3. Repeat twice more -when adding the last layer, let the silver sardine skin peek through. Grind over a little more pepper and spoon over the rest of the oil.
4. Bake the cazuela in a preheated oven at 190°C (375°F) Gas 5 for 15 - 20 minutes until sizzling. Sprinkle with parsley leaves, then serve.
2. Put the sardine fillets on a tray skin side down and sprinkle with a little salt and pepper.
Arrange one-third of the fillets skin side up in the cazuela or ovenproof dish, cover with one-third of the cooked mixture.
3. Repeat twice more -when adding the last layer, let the silver sardine skin peek through. Grind over a little more pepper and spoon over the rest of the oil.
4. Bake the cazuela in a preheated oven at 190°C (375°F) Gas 5 for 15 - 20 minutes until sizzling. Sprinkle with parsley leaves, then serve.
serving amount
serves 4 - 6
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