Preparation Time: 20 mins  |  Cooking Time: 15 mins  |  To: 4-6 people

INGREDIENTS:

  • 1 cup of rice
  • 24 small sardines
  • 1 onion
  • 1 clove of garlic
  • 1 Tbsp (soup) tomato pulp
  • 1 tbsp lemon juice
  • Salt, oil, olive oil, flour to taste

PREPARATION:

Season the small sardines with salt and lemon juice. Leave to marinate while you prepare the rice.

In a pan with heated olive oil, sauté a chopped onion and garlic clove. Add the tomato pulp and water. Season with salt and bring to a boil. Add the rice, cover and cook over low heat for 10 minutes. 

Shake off any excess salt from the petingas, coat them in flour and fry them in oil. Place them to drain on a sheet of absorbent paper.

On a platter, place the petingas and decorate with lemon slices and lettuce leaves. Serve them accompanied with tomato rice.