Spanish Sardines with Romesco on Toasted Bread Sardinas con Romesco
Simple, punchy and full of flavour—this is how we eat at the bar. Tinned fish, grilled bread, and a hit of smoky romesco.
Method
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Toast or grill the bread until golden and crisp on the outside.
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While warm, spread a generous layer of romesco over each slice.
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Top with sardines – whole or halved lengthways.
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Finish with a drizzle of olive oil and a squeeze of lemon.
Serve with a cold beer or a glass of manzanilla.
