Traditional sardines in escabeche

Traditional sardines in escabeche


- Sardines (16 units.)

- Salt and ground white pepper

- Flour (60 g)

- Olive oil (250 ml)

- Onion, chopped (1 unit.)

- Dried garlic cloves (4 units.)

- Peeled and thickly cut carrot (1 unit.)

- Bay leaves (4 units.)

More ingredients in the description below



- Thyme (one sprig)

- Whole black pepper (1 teaspoon)

- Star anise (1 unit.)

- Ground sweet paprika (1 tablespoon)

- Mineral water (220 ml)

- Apple cider vinegar (60 ml)

- White wine (80 ml)


Wash and dry the sardines. Season with salt and pepper, cover in flour, heat the oil and fry until golden brown, then remove the sardines and place on kitchen paper.

Pour out the oil so that there's no flour residue left, and in that same oil brown the chopped onion, add the garlic and carrot, cook for a few minutes and add the bay leaf, thyme, black pepper and star anise, then cook for a few minutes longer.

Add the sweet paprika, sauté and add some water, vinegar and white wine.

Cook for 3 minutes, add the fried sardines, then cook over low heat for about 5 more minutes. Remove and place in a container.

Leave it for 48 hours before regenerating to be consumed at room temperature or slightly warm.