Wylde about….Tapas.

‘The thing you have to know about the Spanish, Nick’, my friend said to me as we waved these shores goodbye, ‘is that they’ve spent hundreds of years perfecting the art of having a good time.’

We then went on to spend six very happy years living in Andalucia, where – of course – my friend was proved to be absolutely right.

Part of this is to do with the Spanish love affair with food.

And in particular tapas. 

Because the ‘small plates’ phenomenon is not, whatever today’s Hackney-dwelling cool dudes may wish to believe, new - they were doing small plates down on the Iberian peninsula back when God was a little boy. 

And they sure do it with some style. 

Tapas come in many different forms, but one of my favourites was always sardinas en vinagre – where the sharp vinegar cuts through the deliciously fatty fish fillets.

So yesterday I decided to make them, given that we now have all the ingredients available on the market. That’s them in the photo above.

It honestly couldn’t have been simpler, but I’ve set out the steps below in any event. 

If you decide to have a crack at it, do let me know how you get on.

This is the superfood’s superfood. Your gut will certainly thank you. Your brain, too.

And so will your friends.


YOU WILL NEED
David’s sardine fillets.
Susana’s olive oil.
Carl’s garlic.
Laura and Lee’s apple cider vinegar.

Take David’s sardine fillets. Line the bottom of a glass or other sealable box with one layer of the fillets.

Mince Carl’s garlic and sprinkle some of it over the sardines. 

Add another layer of sardines, and sprinkle more garlic. 

Carry on building layers like this – lasagne style – until all the fillets and all the pieces of garlic are accounted for.

Take Laura and Lee’s apple cider vinegar and pour it over your fillets. Make sure the top layer of fish is fully submerged.

Seal your box and leave the sardines to cure for at least 4 hours, and in any event until the pink fillets have turned completely white. Do keep checking as if you leave them for too long in the vinegar, they will continue curing and turn into mush.

When the fillets are fully white, drain the vinegar and replace it – again submerging all the fish – with some of Susana’s excellent olive oil.

Enjoy immediately, with a glass of something cold and dry*, or keep them in the fridge.

They should be good for a week or more, but be sure to remove them a good hour before eating so that they come up to room temperature.

*Reynard strongly recommends an icy glass of Chris’ organic rosé, for what it’s worth.