Grilled Portuguese Sardines
Blistered paprika-rubbed sardines off the grill — June in Lisbon, on a plate.
- Total
- 35 min
- Serves
- 4
Portugal's summer perfume: fresh sardines rubbed with olive oil, garlic, paprika and rosemary, grilled hot until the skin blisters and crisps, finished with lemon and a warning of chilli. This is festival food — eaten off the bone, preferably outdoors, ideally with vinho verde. June in Lisbon smells exactly like this.
Ingredients
- 8 Sardines
- 2 tbs Olive Oil
- 3 cloves Garlic
- 1 tbs Paprika
- 1/2 Lemon
- 4 sprigs Rosemary
- 1 Red Chilli
Instructions
- Put all of the ingredients, except the sardines, into a bowl and mix together with some seasoning.
- Pour into a baking dish, add the sardines and toss really well. Cover and chill for a few hours.
- Heat a BBQ or griddle pan until hot. Cook the sardines for 4-5 minutes on each side or until really caramelised and charred.
- Put onto a serving plate, drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon wedges.
Nutrition (per serving)
- Calories
- 300
- Protein
- 25 g
- Fat
- 20 g
- Carbs
- 2 g
Adapted from olivemagazine.com. Rewritten and re-photographed by MealIdeas.
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