Sardinas en escabeche

Serves 1
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Directions

  1. 1Pour 100 ml of olive oil into a saucepan.
  2. 2Pour 100 ml of olive oil into a saucepan.
  3. 3Pour 100 ml of olive oil into a saucepan.
  4. 4Add crushed garlic cloves, black pepper, bay leaves, and paprika.
  5. 5Add crushed garlic cloves, black pepper, bay leaves, and paprika.
  6. 6Add crushed garlic cloves, black pepper, bay leaves, and paprika.
  7. 7Add the white wine and let it reduce for 5 minutes over high heat.
  8. 8Add the white wine and let it reduce for 5 minutes over high heat.
  9. 9Add the white wine and let it reduce for 5 minutes over high heat.
  10. 10Add oregano and apple vinegar, then reduce for 5 minutes.
  11. 11Add oregano and apple vinegar, then reduce for 5 minutes.
  12. 12Add oregano and apple vinegar, then reduce for 5 minutes.
  13. 13Pour in 300 ml of extra virgin olive oil.
  14. 14Pour in 300 ml of extra virgin olive oil.
  15. 15Pour in 300 ml of extra virgin olive oil.
  16. 16Remove from heat and let temper.
  17. 17Remove from heat and let temper.
  18. 18Remove from heat and let temper.
  19. 19Cut the head and spines of the sardines and open them.
  20. 20Cut the head and spines of the sardines and open them.
  21. 21Cut the head and spines of the sardines and open them.
  22. 22Salt the sardines on both sides.
  23. 23Salt the sardines on both sides.
  24. 24Salt the sardines on both sides.
  25. 25Coat the sardines in a mix of chickpea and wheat flour.
  26. 26Coat the sardines in a mix of chickpea and wheat flour.
  27. 27Coat the sardines in a mix of chickpea and wheat flour.
  28. 28Fry in hot olive oil.
  29. 29Fry in hot olive oil.
  30. 30Fry in hot olive oil.
  31. 31Place the loins in a container and add the escabeche between each layer.
  32. 32Place the loins in a container and add the escabeche between each layer.
  33. 33Place the loins in a container and add the escabeche between each layer.
  34. 34Cover and refrigerate for a minimum of 8 hours.
  35. 35Cover and refrigerate for a minimum of 8 hours.
  36. 36Cover and refrigerate for a minimum of 8 hours.

Ingredients

  • kg sardines
  • kg sardines
  • kg sardines
  • 50 g chickpea flour
  • 50 g chickpea flour
  • 50 g chickpea flour
  • 50 g wheat flour
  • 50 g wheat flour
  • 50 g wheat flour
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • salt
  • salt
  • salt
  • 400 ml olive oil
  • 400 ml olive oil
  • 400 ml olive oil
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 cucharada peppercorns
  • 1 cucharada peppercorns
  • 1 cucharada peppercorns
  • 2 hojas bay leaves
  • 2 hojas bay leaves
  • 2 hojas bay leaves
  • 1 cucharada sweet paprika
  • 1 cucharada sweet paprika
  • 1 cucharada sweet paprika
  • 100 ml white wine
  • 100 ml white wine
  • 100 ml white wine
  • 1 cucharada dried oregano
  • 1 cucharada dried oregano
  • 1 cucharada dried oregano
  • 100 ml apple vinegar
  • 100 ml apple vinegar
  • 100 ml apple vinegar

Equipment

ladlesaucepanfrying pancooking paperbowlscissors

Tips

  • The sardines can be stored in the refrigerator for several weeks.