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Spanish
00:05:00
00:06:00
00:11:00

Barbecued Sardines on Toasted Sourdough with Walnut Pesto

Total Time 11 mins
Serves 4 people
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  • Barbecued Sardines on Toasted Sourdough with Walnut Pesto
  • Barbecued Sardines on Toasted Sourdough with Walnut Pesto
  • Barbecued Sardines on Toasted Sourdough with Walnut Pesto
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Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins

I love barbecued sardines, they are one my best childhood memories, sat eating them with my Dad in a restaurant called Hogar del Pescador (Fisherman’s Home) in Santurce’s port. Santurce is the capital of cooking fish on charcoal. It is there where you can taste rich and perfectly charred sardines with buckets of young fizzy txakoli. There is even a popular song about Santurce’s sardines known in the whole of Spain. So yes, Basque food even has hit record songs. The best part of eating sardines is to do it with your fingers and laying the sardines on some bread to soak the oils before you eat everything.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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