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Loading...A hallmark of Malaga's coastal chiringuitos, these fresh sardines are threaded onto aromatic skewers and quickly seared over hot coals. A simple marinade of olive oil, garlic, and smoked paprika lets the rich, oily fish shine. Served with fresh lemon wedges, this is one of Andalusia's most iconic beachside preparations.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 32 gFat
- 7 gSaturated Fat
- 3 gCarbs
- 1 gFiber
- 1 gSugar
- 42 gProtein
- 380 mgSodium
- 900 mgPotassium
- 400 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Sardines
- 12 fresh whole sardines (about 900 g), cleaned and gutted
- 4 tbsp extra-virgin olive oil
- 2 cloves garlic, finely minced
- 1 tsp Spanish smoked paprika (pimentón dulce)
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 12 fresh bay leaves
- 2 lemons, cut into wedges
For Serving
- 2 tbsp chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges
- Crusty bread, for serving
Directions
- Prepare the sardines: rinse under cold water, pat dry with paper towels, and make a shallow slit along the back of each fish to expose the bone line if desired.
- In a wide shallow bowl, whisk together the olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Add the sardines and toss gently to coat. Let marinate at room temperature for 10 minutes.
- If using bamboo skewers, soak them in water for 10 minutes. Thread each sardine onto a skewer through the head and tail, folding the fish into an S-shape, and slip a bay leaf between each sardine for aroma.
- Prepare a hot charcoal grill or gas grill to high heat (around 220°C/425°F). Once the coals are glowing and lightly ashed, oil the grate lightly with an oiled paper towel.
- Place the skewers directly over the hottest part of the grill. Cook for 2 to 3 minutes per side, turning once, until the skin is crisp, lightly charred, and the flesh flakes easily. Do not overcook.
- Transfer the skewers to a warm platter, sprinkle with chopped parsley, and serve immediately with lemon wedges and crusty bread for soaking up the flavorful juices.
Cook’s Notes
- Choose the freshest sardines you can find – they should smell like clean seawater and have bright, clear eyes for best flavor.
- Traditional Malaga espetos are cooked over olive wood or pine wood fires, which impart a unique smoky character; charcoal is the next-best substitute.
- Keep the cooking time short; sardines dry out quickly past 4 minutes per side and lose their signature silky texture.
- For easier eating, the small pin bones along the backbone can be pulled out after grilling by gently lifting the top fillet.
- Pair with a chilled manzanilla sherry, a cold Spanish lager, or a crisp Rueda white wine to match the regional Andalusian character.
