Charred Sardine Pintxo Plates with Sherry Beans and Pepper-Tomato Salad

Prepare the sardines

Pat the sardines dry. Mix 1 tablespoon of the oil with the smoked paprika, chilli flakes, a pinch of salt and black pepper, then rub over the fish. Set aside while preparing the vegetables.

Make the salad base

Put the tomatoes, red onion, half the parsley, lemon zest, 1 tablespoon sherry vinegar and 1 tablespoon oil in a large bowl. Season with black pepper and toss. Leave to soften while you cook.

Ready the beans

Drain and rinse the cannellini beans. Keep the sliced garlic, remaining parsley, water and remaining sherry vinegar beside the hob.

Char the peppers

Heat a barbecue or ridged griddle pan until very hot. Toss the red and yellow pepper strips with 1 tablespoon oil and grill, turning occasionally, until softened and deeply charred in places. Add them to the tomato salad and toss gently.

Timer available in cooking mode · 10 min

Warm the sherry beans

Lower the heat to medium. Heat the remaining 1 tablespoon oil in a frying pan, add the garlic and cook until pale gold. Add the beans, water and remaining sherry vinegar. Simmer, stirring gently, until hot and glossy; lightly crush a few beans against the pan. Stir through the remaining parsley and season cautiously.

Timer available in cooking mode · 5 min

Grill the sardines

Return the griddle or barbecue to high heat and oil the bars or pan well. Grill the sardines skin-side down first until the skin is crisp and the fish releases easily. Turn carefully and cook until opaque through to the thickest part. Cook in batches if needed to avoid crowding.

Timer available in cooking mode · 4 min

Plate and serve

Spoon the warm beans onto four plates or a large sharing platter. Arrange the sardines over them, pile alongside the charred pepper and tomato salad, and finish with a squeeze of lemon. Serve immediately with crusty bread, if using.