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Sardines!

My favorite dinner in Greece was this seafood dish and here's how to make it

#nondairy




Fabulous Sardine Dish

4-6 servings


Sardines

4 fresh whole sardines, dressed and scaled

8 21/25 whole shrimp, peeled and deveined (tail on)

4 piece fresh whole squid, cleaned and sliced into small pieces

4 garlic cloves, minced

2 Tbsp extra virgin olive oil

1 cup piri piri sauce

¼ cup fresh parsley, chopped

2 Tbsp fresh basil, chopped

salt and pepper to taste


Rice Pilaf - 4-6 servings

5 small onion, diced small

¾ cup leeks, cut fine

1 red pepper, diced small

¼ cup carrots, diced small

¼ celery, diced small

1 bay leaf

4 clove garlic, minced

3 Tbsp unsalted butter

pinch dry chilies

1 tsp smoked paprika

3 cup long grain rice

4 cup chicken stock

1 cup cherry tomatoes, halved

salt and pepper to taste

½ cup fresh parsley, chopped


1. Preheat grill to medium-high heat.

2. Place the raw sardines, shrimp and squid into a small mixing bowl and add the minced garlic and olive oil.

3. Char-grill the fish, shrimp and squid until cooked through and tender; season with salt and pepper. Remove the cooked fish from the grill and arrange onto a large serving platter.

4. Brush the cooked fish with piri piri sauce and garnish with fresh basil and parsley. Serve warm.


1. Pre-heat a medium sized saucepan over medium to high heat. Sauté the onions, garlic, carrots, leeks and celery in the butter for approximately 5 minutes or until slightly tender.

2. Add the smoked paprika, bay leaf and washed rice and continue to cook for 2 minutes.

3. Add the chilies and chicken stock with the cherry tomatoes; season with salt and pepper and stir gently.

4. Bring to a boil and reduce heat to a simmer. Cover the pot with a lid and cook until the stock is absorbed and the rice is tender, approximately 20 minutes.

5. Remove the rice from the heat. Fluff the cooked rice with a fork and stir in the chopped parsley. Serve hot.




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