Escabeche de Sardinas

Name: Escabeche de Sardinas
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: 100 ml AOVE Arbequina Olive Oil; 50 ml vinagre jerez Sherry Vinegar; 50 ml vino blanco White Wine; 200 g cebolla Onion; 1 g pimentón Paprika

Independent adaptation of a publicly published Pepe Rodríguez Rey recipe. Not affiliated with, sponsored by, or endorsed by Pepe Rodríguez Rey.

Pepe Rodríguez Rey's Escabeche de Sardinas, from the published recipe.

Ratio

Olive Oil 100 mlSherry Vinegar 50 mlWhite Wine 50 ml

Ingredients

Olive Oil — 100 ml AOVE Arbequina
Sherry Vinegar — 50 ml vinagre jerez
White Wine — 50 ml vino blanco
Onion — 200 g cebolla
Paprika — 1 g pimentón

Method

Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, White Wine.
Add finishing notes: Onion, Paprika.
Cap the jar and shake until emulsified.

Provenance

Pepe Rodríguez Rey — published sauce recipes in the PantryFlex catalog. Michelin 1* (El Bohío).

Adapted from a Pepe Rodríguez Rey recipe (Pepe Rodríguez Rey / Madrid Fusión).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pepe Rodríguez Rey / Madrid Fusión (published as “Escabeche de Sardinas”). Full citation lives in Provenance.

Add to a jar