Recipes
By Miguel
Maestre Rice-Crusted Sardines with Green Beans and Free-Range Chorizo
Serves 2
Ingredients
50g Maestre Spanish Rice
25g plain flour
2 tbsp water
Salt and pepper
1 tbsp olive oil
50g Maestre free-range Chorizo, diced
100g green beans, thinly sliced
1/2 bunch parsley, finely chopped
2 garlic cloves, chopped
Method
1
Using a small grinder or mortar and pestle, grind rice to a coarse powder. Place on a plate.
2
Whisk flour and water in small bowl to form a smooth batter. Season.
3
Pat sardines dry with absorbent paper. Dip skin-side only in batter, then dip both sides into powdered rice.
4
Heat oil in a non-stick frying pan.
5
Cook the sardines on medium heat, skin-side down, for about 4 minutes or until crust is crisp and golden. Turn and cook for about a further 30 minutes. Drain on absorbent paper.
6
Add chorizo to same clean pan. Cook, over medium heat, stirring occasionally, until lightly browned. Add beans. Cook, stirring occasionally, for about 5 minutes or until tender. Stir in parsley and garlic. Season to taste.
7
Place bean and chorizo mixture on serving plate. Top with sardines. Serve with lemon wedges.