Spanish: Sardines 01 by Recipe Cottage

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	Sardines 01

		Spanish Sardines 2 small tins sardines in spring water 1 green onion, chopped 1/2 green capsicum 1/2 red capsicum black pepper salt sherry vinegar or dry white wine olive oil sourdough, thinly sliced Spanish smoked paprika Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the refrigerator for about two hours to let the flavours meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve. Note: the Spanish smoked paprika is very strong, so use a very light sprinkle - far less than you would salt.