Pickled sardines

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• 1 kg sardines
• 1/2 l olive oil
• 1/4 l Moscatel balsamic white vinegar
• Salt
• Flour
• 6 garlic cloves
• 1 chili pepper
• 4 bay leaves
• 2 or 3 thyme branches
• 1 tablespoon paprika

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[vc_column_text]Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4[/vc_column_text][vc_column_text]

1. To begin with, clean the sardines. Sprinkle with salt, dust with flour and deep fry in hot oil.
2. When they are fried, remove from oil and place on a tray.
3. In the same oil in which we fried the sardines, put 6 peeled garlic cloves. When they are beginning to brown, remove the pan from the heat; add the chili pepper, a tablespoon sweet paprika and vinegar. Beware of splashing!
4. Add then bay leaves and thyme branches, and put it back over the heat.
5. Leave to simmer for a few minutes and pour over the sardines.
6. It is recommended to allow them to marinate for a couple of days; the sardines will taste better.

Original recipe created by Sonia from the blog PAVISUCRE[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

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