The Tinned Fish 25 · No. 15 of 25

1. No.15Photo: Caputo's

   Smoked · Spain

   Chargrilled Sardine Tails

   From Güeyu Mar · Playa de Vega, Asturias

   Chargrilled, in olive oilNot spicy$24 a tin

   Chef Abel Álvarez grills seafood over holm-oak embers at his restaurant on the beach in Asturias, then tins it. Sardine tails grilled over coals and packed in extra virgin olive oil.

   The tin that tastes like the grill. It costs like a cocktail, and it's worth it.

   Eat it withWhite beansToast and tomatoRoasted peppers

   Order from Caputo's ↗

   Güeyu Mar doesn't sell this tin direct here, so the button goes to Caputo's, a shop that carries it.

   Chef's quick recipe

   Smoky sardine and white bean toast

   15 min · 2 servings · Creamy beans and a little lemon let the char come through.

   Save to my recipes

   You need

   • 1 tin Güeyu Mar chargrilled sardine tails
   • 1 can (15 oz) white beans, drained and rinsed
   • 1 garlic clove, grated
   • 1 tbsp lemon juice
   • 2 tbsp olive oil
   • Salt
   • 2 thick slices sourdough
   • Chopped parsley
   • Pinch of red pepper flakes

   How to make it

   1. Warm the beans in a small pan with the garlic, olive oil and 2 tbsp water over medium-low for 4 minutes. Mash about half with a fork so it turns creamy.
   2. Stir in the lemon juice and season with salt.
   3. Toast the bread well.
   4. Spoon the beans onto the toast and lay the sardine tails on top. Drizzle with the tin's oil.
   5. Finish with parsley and pepper flakes.

   Chef's own recipe, in our words, built around the tin. It isn't Güeyu Mar's.

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Güeyu Mar didn't pay to be here. Order goes straight to Caputo's. The recipe is Chef's own, in our words.