Grilled Spanish Sardines with Paprika Oil — Plancha Sardines with Pimenton Oil
Pan-Spanish whole sardines grilled hot and fast on a smoking plancha, finished only with sweet pimenton-bloomed olive oil, flaky salt, and lemon, served with country bread for the simple coastal lunch.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat sardines dry inside and out, rub with fine salt and pepper. Slice garlic thin, cut lemons into wedges, chop parsley, and toast bread until golden.
Char
Heat a large heavy plancha or cast-iron pan over high heat 4 minutes until smoking. Working in batches if needed, lay sardines on the dry surface and sear 90 seconds per side until skin is deep golden and crisp.
Bloom
While sardines cook, heat olive oil in a small pan over medium-low heat. Add sliced garlic and cook 90 seconds until pale gold. Stir in sweet pimenton off heat for 15 seconds.
Plate
Lift sardines onto warm plates, pour bloomed garlic-pimenton oil generously over fish, scatter flaky salt and parsley. Arrange lemon wedges and toasted bread alongside, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.