Limpiamos las sardinas bajo el grifo pero sin quitarles la cabeza ni las vísceras. Escurrimos bien.Las vamos poniendo en un recipiente con sal gorda. Reservamos mientras vamos preparando las brasas para asarlas. Nos podemos  servir de  la mitad de un bidón para improvisar la barbacoa, lleno de arena y en el que hemos puesto unas leñas para que se hagan las brasas.

When the embers are ready, we will crack the sardines in this way: with the cane, previously soaked in water so that it does not burn, concave, we sneak the sardine in the middle from the back and crossing the chest leaving the spine underneath of the cane. (Video of how to crack sardines).

We repeat with each one of the sardines until we skewer about six per cane.

Espetos de Sardinas, no te los puedes perder.... -

Espetos in Málaga

We place the skewers in the embers, putting them first on the side of the spine that is the concave cane so that when turning the spit the sardines will hold up and not collapse.

When they are done, we will carefully disentangle them and place them on a tray, water them with lemon juice and eat with your fingers without letting them cool down and a good slice of bread. Accompanied by a good cold beer or a good cool summer red. They are delicious. Jo, mouth made water !.


Courtesy of

Mas sobre cocina en nuestro blog 

Originally posted 2012-04-15 18:39:03.

Use of cookies

This website uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our.plugin cookies

Cookie notice