Calasparra Rice-Crusted Sardines with Green Beans and Chorizo

Cook Time 20 minutes

Servings 2


50g (1¾oz) Calasparra rice
25g (4/5oz) plain flour
2 tablespoons water
Salt and pepper
6 butterflied sardines
1 tablespoon olive oil
50g (1¾oz) chorizo sausage, diced
100g (3½oz) green beans, thinly sliced
½ bunch parsley, finely chopped
2 garlic cloves, chopped
lemon wedges, to serve


Using a small grinder or mortar and pestle, grind rice to a coarse powder. Place on a plate.
Whisk flour and water in small bowl to form a smooth batter. Season.
Pat sardines dry with absorbent paper. Dip skin-side only in batter, then dip both sides into powdered rice.
Heat oil in a non-stick frying pan.
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 3 minutes. Drain on absorbent paper.
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.
Place bean and chorizo mixture on serving plate. Top with sardines. Serve with lemon wedges.

TIP:If grinding rice in a mortar and pestle, grind only a little at a time. If you add all the rice in one go, it will be impossible to crush.


Caldo Verde


Calamari, Salami and Chickpea Linguini