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Maestre Rice-Crusted Sardines with Green Beans and Free-Range Chorizo

Yields2 Servings

 50 g Maestre Spanish Rice
 25 g plain flour
 2 tbsp water
 Salt and pepper
 1 tbsp olive oil
 50 g Maestre free-range Chorizo, diced
 100 g green beans, thinly sliced
 ½ bunch parsley, finely chopped
 2 garlic cloves, chopped
To Serve...
 lemon wedges

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 30 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.