Spanish · Dinner
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.
$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
28gCarbs
1gSugar
2gFiber
680mgSodium
80mgChol
Goes well with
Vinho Verde from northern PortugalVinho Verde from northern Portugal — A r...
local
Albarino from Rias BaixasAlbarino from Rias Baixas — A refreshing...
international
Instructions
1
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.
2
Char
Heat a heavy plancha or cast-iron pan over high heat 4–5 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.
3
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.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) fresh sardines
- 60ml (1/4 cup) extra-virgin olive oil
- 8 garlic cloves
- 2 tsp sweet pimenton
- 2 lemons
- 1.5 tsp flaky sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread