Sardines with lemon | Sardinillas
The best sardinillas or small sardines go into the tins, chosen at morning markets, and grilled according to tradition before being canned and sealed by hand. The olive oil is infused with lemon for the cut-through that oily sardines like. Toss through crunchy lettuce leaves with chopped tomato, red onion, capers and olives and season with sea salt and pepper.
Origin: Spain (Galicia)