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Miguel Maestre's Calasparra rice-crusted sardines with green beans and chorizo

Preparation time
10 minutes
Cooking time
10 minutes


  • 100g Calasparra rice (or short grain rice)
  • ½ cup plain flour
  • 4 tbsp water
  • Salt and pepper
  • 12 butterflied sardines
  • 2 tbsp olive oil
  • 100g chorizo sausage, diced
  • 200g green beans, thinly sliced
  • ½ bunch parsley, finely chopped
  • 4 garlic cloves, chopped
  • Lemon wedges, to serve


  1. Grind rice to a powder in a grinder or mortar and pestle*. Place on a plate.
  2. Whisk flour and water in small bowl to form a smooth batter. Season.
  3. Pat sardines dry with absorbent paper. Dip skin-side only in batter, then dip both sides into powdered rice.
  4. Heat oil in a non-stick frying pan over medium heat. Cook the sardines skin-side down, for 4 minutes or until crust is crisp and golden. Turn and cook for a further 30 seconds. Drain on absorbent paper.
  5. Add chorizo to same pan. Cook, over medium heat, stirring occasionally, until lightly browned. Add beans. Cook, stirring occasionally, for 5 minutes or until tender. Stir in parsley and garlic. Season to taste.
  6. Place bean and chorizo mixture on serving plate. Top with sardines. Serve with lemon wedges.

Miguel’s tip: If grinding the rice in a mortar and pestle, do a little at a time. If you add all the rice in one go, it will be impossible to crush. Make sure it is ground to a power and is not too coarse.

Preparation time
10 minutes
Cooking time
10 minutes


Two Blues Sauvignon Blanc 2014
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The Essential Tapas And Wine Pairing Guide
Morsels made for sharing to match your wine selection! The array of dishes in a tapas spread means you have the perfect excuse to open a range of wines as the feast progresses. Lighter, more aromatic whites are ideal with fried morsels and oily fish, then enjoy a fuller white with a classic paella or grilled seafood. In the reds, it’s easy to see why the Spanish variety Tempranillo reigns supreme, as its savoury and rustic charm and lovely acidity make it perfect across a range of ingredients and textures. Salud! Tapas Wine Matching 101 Light and aromatic whites
Dave Mavor is a huge fan of Miguel Maestre, which is why his Calasparra rice-crusted sardines recipe is one of his tapas go-tos. And his favourite wine match? A light and aromatic white. As he explains, “Offset the salty flavours in this dish with a wine match of a light and aromatic white. Go for Sauvignon Blanc and blends, Riesling or Pinot G , or for an alternative taste, Vermentino is perfect.” Medium weight and textural whites
Nicole Gow likes to keep her tapas spreads simple, yet full of flavour and Lyndey Milan’s stuffed figs wrapped in bastourma are a perfect choice. “Brimming with mouth-watering textures, this simple dish pairs well with medium weight and textural whites,” Nicole explains. “Try favourites like Chardonnay and Verdelho or for something different, Arneis or Fiano .”  Light to medium weight and savoury reds
Trent Mannell is another Miguel Maestre fan and he finds his Manchego cheese sticks with tomato jam are always first to disappear when he’s entertaining friends. When it comes to choosing the perfect wine, he says, “Match the light, delicate flavours of this dish with light to medium weight and savoury reds such as Pinot Noir or Merlot , or for something different, Grenache and GSM blends or Nero d’Avola .” Richer and fuller bodied reds
One of the heartier tapas choices that Adam Walls loves serving his mates is chorizo mushrooms , as they’re fans of big, bold reds. “Naturally, Tempranillo and Sangiovese are ideal matches for this dish, but you can try other rich and full-bodied reds such as Shiraz and blends and Cabernet and blends.”