Arroz de Sardinha (Portuguese Sardine Rice)

Ingredients

Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Open the sardine cans, drain and reserve the oil in a small bowl, then gently flake the sardines with a fork (leave larger pieces intact).

   If you prefer, remove large central bones while flaking; small bones are soft and edible.

2. 2

   Heat a large heavy skillet or wide saucepan over medium and add the olive oil plus 1 tablespoon of the reserved sardine oil.

   Using the sardine oil adds a lot of flavor; if your cans are in tomato sauce use olive oil only.

3. 3

   Add the chopped onion and sauté until soft and translucent.

   Stir occasionally so the onion cooks evenly but doesn't brown.

   8 min
4. 4

   Stir in the minced garlic, smoked paprika, dried oregano, and bay leaf and cook until fragrant.

   1 min
5. 5

   Add the crushed tomatoes, bring the mixture to a gentle simmer, and cook to reduce slightly.

   Scrape the pan bottom to lift any browned bits for extra flavor.

   5 min
6. 6

   Stir in the rinsed rice and toast it briefly so each grain is coated with the tomato mixture.

   Toasting helps the rice hold texture and adds nuttiness.

   2 min
7. 7

   Pour in the hot stock, add salt, black pepper and red pepper flakes (if using), bring up to a gentle boil, then reduce heat to low and cover.

   Keep the lid on and avoid stirring while the rice absorbs liquid; check once toward the end in case you need a splash more stock or water.

   18 min
8. 8

   Gently nestle the flaked sardines into the surface of the rice, cover again and cook until the fish is warmed through and the rice is tender.

   5 min
9. 9

   Remove the pan from the heat, let the rice rest, covered, to finish steaming.

   5 min
10. 10

    Discard the bay leaf, fluff the rice gently with a fork (taking care not to break the sardine pieces), sprinkle with chopped parsley and serve with lemon wedges.