Summertime Grill Satisfaction: Sardinas Rellenas (Stuffed Sardines)

Summertime in Spain is filled with delectable flavors that can only be savored during these few months of the year. The aroma of sardines permeates throughout Spain during this time. Although it is commonplace to bake sardines, this particular grilled recipe traces its roots to the days of the Ancient Romans in what is now known as Murcia. These flavorful fish can be served on a hot summer’s day by being cooked outside over a barbecue grill and eaten with a salad and cold beverage.

The Murcia region forms part of Spain’s long Mediterranean coast. The area was first populated by ancient Iberian tribes followed by the Phoenicians, Greeks and the Carthaginians. They all came to Murcia and left their mark on this region and connected it to seafaring activities and agriculture that still reigns today. The area fell to the Romans for a period of some 600 years before taken over by the Moors. The Romans brought about the economic prosperity that trickled throughout the entire coastal Mediterranean region. The Roman Empire’s conquest of Murcia in 209 BC is celebrated each year in the city of Cartagena near summer’s end and celebrates their victory.

The gastronomy of Murcia reflects a wide range of local products that represent the rich cultural legacy from its past inhabitants. The Romans left their mark with sardines, while the Moors, who crossed into Spain from Africa in 711 and quickly colonized much of the peninsula, introduced spices that make any dish shine with added taste for the palate.

Sardinas Rellenas (stuffed sardines) are prepared differently in other parts of Spain and Latin America than in Murcia. As with any simply prepared dish, impress your guests by stuffing the sardines before placing them on a grill.

The secret to these summertime sardines is the added flavor imparted by some of the other staples of Murcia’s gastronomy; the sweetness of grapes and the tang of anchovies. Grapes from the many various wine-producing towns in and around Murcia are popular in cooking.

Yields 4 Servings

Ingredients:

2 lbs of medium-sized fresh sardines
2 cloves garlic, finely chopped
2 bay leaves
1 cup breadcrumbs
1/3rd cup red or white grapes
1 cup dry white wine
juice from one lemon
6 anchovy fillets in olive oil
2 tablespoon of extra virgin olive oil
pinch of salt
1 cup flour
3 eggs

Directions:

1) Remove the heads of the sardines; open the underside with a sharp knife and wash under running cold water, clearing the area well and making sure the sardines are deboned.
2) Salt the sardines inside and placed in a container and set aside in the fridge.
3) Prepare the stuffing by toasting the breadcrumbs in a pan with a couple of tablespoons of oil and stirring until browned.
4) Mix the garlic, lemon juice, white wine, olive oil, bay leaves, anchovies and grapes to the toasted breadcrumbs, stirring slowly.
5) Add olive oil to the insides of each sardine and fill the cavity with some of the stuffing using a spoon.
6) Take the 3 eggs and beat them for the sardines.
7) Dredge each sardine in the eggs and the flour. Baste the grill with olive oil before placing on the stuffed sardines. Cook them for five minutes on each side or until they turn a golden brown.

Alternatives:
This recipe works well for fresh mackerel, too, if fresh sardines are not available.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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Tags: Murcia, Spain, anchovies, eggs, grapes, mackerel, recipe, sardinas, sardines, wine

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Comment by Lorraine Reimann on July 30, 2010 at 11:43am: Just love the combination of the ingredients as much as I love the history behind the recipe. Veronica always gives us an experience....we go on a journey with her into the wonders of food and region...Thanks

Comment by Veronica Shine on July 29, 2010 at 4:31pm: Thank you Lori. I don´t think I´d want all the headaches tied to owning the Food Network.

Comment by Veronica Shine on July 29, 2010 at 1:01pm: You are a world wide and diverse traveler too. :)

Comment by Norma Torres on July 29, 2010 at 12:56pm: Nothing like it. If ever in New York...just let me know...I lived in Spain as a child and I have fond memories of Madrid, Barcelona and Majorca.....My dad was from Majorca and mom from Corcica. I was born in Puerto Rico and raised also in Venezuela. Do you only blog on HK or do you have your own blog. Mine is http://platanosmangoesandme.blogspot.com

Comment by Veronica Shine on July 29, 2010 at 12:44pm: The bag was smaller than the mackerel, so the tail was sticking out of the bag to begin with. ;) Only in NY...

Comment by Norma Torres on July 29, 2010 at 12:40pm: LOL...I see people on the train coming in from China town and its so funny to see bags moving....usually lbsters

Comment by Veronica Shine on July 29, 2010 at 12:33pm: You are correct as I now remember reading that the fish market moved to Hunts Point Ave. in the Bronx. I use to get fresh fish in Chinatown too. So fresh that I purchased a mackeral and it was flapping in the shopping bag on the subway train I took back uptown. You can use mackeral also for this recipe.

Comment by Norma Torres on July 29, 2010 at 12:19pm: No my dear...no more Fulton...I do my shopping in China Town as they really have great quality, but to this date no sardines.....When I find them I will do it your way...grilling the on top of stove as I live in an apartment in the West Village.....Look forward to your next post

Comment by Veronica Shine on July 29, 2010 at 11:59am: Thank you Norma. The anchovies give the recipe an extra zing. Do they still have the fish markets on Fulton Street in NYC? You should be able to acquire fresh sardines there I would think.

Comment by Norma Torres on July 29, 2010 at 11:23am: What a wonderful post and the combination of sardines and grapes sounds absolutely divine. There is nothing like fresh sardines...not what we are used to here in a can.....I enjoy your post and the history that goes with it. Thank you.