Detailed step-by-step description of how to cook the dish "Sardine escabeche". Try it by all means
- Combine paprika with 1/2 teaspoon each salt and freshly ground pepper, then sprinkle over the skin side of sardine fillets. Heat olive oil in a large non-stick frying pan and cook sardines over medium-high heat, skin-side down, for 20-30 seconds or until golden. Do not turn over and cook all the way through. Transfer to a non-metallic dish in a single layer.
- Meanwhile, place vinegar and sugar in a small saucepan. Bring to boil over medium heat then pour hot mixture over sardines. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- To serve, combine onion, olive oil, oranges, mint and watercress in a large bowl then place on a platter. Top with sardines then drizzle with extra virgin olive oil.
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