Sardinilla i stark sås

The pickled veggies and guindilla give it a real kick that lingers just enough, and the olive oil keeps the whole thing silky. I've had it straight out of the tin with crusty bread twice this week already.

The olive oil base carries the heat so well, and those little chunks of pickled carrot add a nice crunch between bites. I've already eaten two tins straight out of the can with some crusty bread, and the spiciness lingers just right without overwhelming the sardines.

The heat from the guindilla builds nicely without drowning out the olive oil, and the carrot and pickle chunks add a satisfying crunch. I've been spooning the leftover sauce over rice, it's that good.