For many people living along the coastline of Andalucia in the 1950s meat was a luxury and seldom eaten. Where meat was in short supply, the Mediterranean Sea provided an abundance of fresh fish for everyone. Sardines are delicious and a wonderful source of protein and omega -3 and remain a favourite particularly on the BBQ! Here they are used to add flavour to a simple stew.

As with many Mediterranean dishes this is based on a refrito in which onion, pepper and garlic are gently fried in olive oil until they are soft and sweet before the other ingredients are added.

Serves 2

Ingredients
Olive oil
1 medium onion1 red pepper
2-3 cloves of garlic
1-2 tomatoes
1tsp turmeric
1 tsp paprika
1/2kg potatoes peeled and roughly chopped
Handful of spaghetti (broken into 5cm lengths) or fideos
7 sardines (filleted)
1 litre of boiling water
salt

Method

1. Chop the onion, pepper and garlic finely. Add a good glug of olive oil to a saucepan and then add the chopped vegetables and fry over a low/ medium heat for 20 mins or until all the ingredients are soft.
2. Add the tomatoes and continue to fry for another 5 mins
3. Add the water to the pan and bring to the boil. Lower the heat, season well, add the saffron and paprika and the potatoes. Simmer for 30 mins.
4. Add the fideos/ broken spaghetti and cook for a further 10 mins
5. Finally add the sardines and cook for another 5-10 mins. (Take care not to allow the fish to disintegrate).
6. Serve immediately