Canned Sardines and Grilled Red Pepper Salad
A modern Portuguese petisco that captures the smoky essence of Portugal's beloved sardine festivals perfect for sharing. Canned sardines are layered over a rich, saucy base of charred red peppers, caramelized onions, and tomatoes cooked down with aromatic smoked paprika and finished with fresh cilantro. This flavorful dish brings the authentic taste of traditional Portuguese grill cooking to your table, served warm with crusty bread.
Ingredients
- 1 can sardines packed in olive oil
- 1 large red bell pepper sliced
- 1 medium-size onion thinly sliced
- 2 medium-size tomatoes chopped
- 2 cloves garlic minced
- ½ tsp smoked spicy paprika
- 1.5 tsp. smoked sweet paprika
- large handful of fresh cilantro chopped (about 1/4 cup)
- Season to taste with salt and pepper
- Olive oil for finishing
Instructions
- Slice the red bell pepper into strips. Heat a grill pan or outdoor grill to medium-high heat. Grill the pepper strips for 8-10 minutes, turning occasionally, until charred and softened. Set aside to cool, then cut into bite-sized pieces.
- Drain the sardines, reserving all the olive oil from the can.
- Heat half of the reserved sardine oil in a large skillet over medium-low heat. Add the thinly sliced onion and cook slowly for 12-15 minutes, stirring occasionally, until golden brown and caramelized.
- Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant before adding the chopped tomatoes, smoked sweet paprika, and smoked spicy paprika. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and create a saucy consistency. If the tomatoes aren't juicy enough, add a good splash of water or enough to achieve your desired saucy texture.
- Add the grilled red pepper pieces to the pan and stir everything together. Cook for 2-3 minutes to heat through and meld the flavors. Remove from heat and stir in the chopped fresh cilantro.
- Season with salt and pepper to taste.
- Transfer the warm vegetable mixture to a serving dish.
- Half the sardines into filets. To half, gently slide a fork tine or butterknife along the belly side and carefully pull apart. Then remove the backbone and stomach area parts. Arrange the sardines over the warm vegetables.
- Drizzle with a good olive oil for finishing.
- Serve room temp with crusty Portuguese bread or broa de milho (cornbread), if available. And of course, a glass of Vinho Verde or a Red Wine from Alentejo region, or a cold beer.
