These are sardines in the most common Iberian sauce, escabeche. It's basically a vinegar-based sauce with paprika and a little salt. The vinegar acts as a preservative and adds a delightful acidity that balances the richness of the sardines. Toss these with cooked pasta, garlic, and olive oil for a quick and tasty lunch or dinner. Add some chili flakes and fresh herbs like parsley or basil for an extra kick.
