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Recipes

By Miguel

Calasparra-Rice-Crusted-Sardines-w-Green-Beans-&-Chorizo

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.

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