Sardines with chili and olive oil

Papa Anzóis sardines in chili and olive oil. A whole chili pepper, pronounced heat, to your own taste.

For Papa Anzóis sardines in chili and olive oil, sardines from the Algarve are packed in extra virgin olive oil, with a whole red Malagueta chili pepper in every can. No chili sauce, no powder, no merely hinted heat.

These sardines in chili and olive oil are made as a spicy preserve in Parchal, at the Conserveira do Arade factory. Besides sardines and extra virgin olive oil, they contain only chili and salt. The chili pepper makes up eight percent of the contents and lies whole among the fish. Its heat has long infused into the oil by the time you open the lid. Those who have only known sardines plain will discover a second, distinctly livelier side of the fish here.

This is how hot the Malagueta sardines are

The heat is distinctly noticeable and warm, but it does not overpower the fish. Malagueta is the name in Portugal for the small red chili pepper used here. Most of the heat comes from the oil, while the fish flesh carries significantly less. Draw a piece of fish through the oil, and the full heat lands on the fork. The fish itself remains juicy and tender, with a robust, slightly salty flavor of its own.

Because the chili remains whole, you determine the level of heat yourself at the plate:

• Mild: Remove the chili pepper, drain the fish, and set the oil aside.
• Medium: Remove the chili pepper, but serve the sardines with their oil.
• Hot: Crush the chili pepper with a fork in the oil and stir. It is edible and the hottest bite in the can.

This variety is not suitable for children or sensitive stomachs. Those who generally avoid heat should instead choose the sardines with lemon, which contain no chili.

White beans, broccoli, and toasted rustic bread

The chili oil from the can is a ready-made seasoning base and saves you the need to taste and adjust. Three suggestions for two people:

• Bean salad: Rinse a can of white beans and mix with finely sliced red onion, flat-leaf parsley, and two tablespoons of chili oil. Top with large pieces of sardines.
• Orecchiette with broccoli: Cook 250 g of pasta with 300 g of broccoli florets in the same pot. Drain and toss in the pan with the remaining oil, chopped garlic, and the flaked fish.
• Tomato bread: Toast rustic bread, rub with a sliced tomato, season lightly with salt, and top with one sardine each.

Good to know: The oil makes up 22 percent of the contents, more than the lemon variety. So make sure to catch every drop. The can is also not suitable in small quantities for a dish that should contain no heat at all.

One chili pepper in every can from Parchal

The Malagueta is not chopped, but packed whole, can by can. Conserveira do Arade holds a certification as an artisanal operation and produces in small, controlled quantities. The team relies on hands rather than machines: they remove the sardines and layer them in, then pour the oil over them from a jug.

Nothing is pre-cooked here. Instead, the fish is dried for about one day at gentle heat before packing. The founders Manuel Mendes and Vincent Jonckheere discovered the brand name on a customer's fishing license. Papa Anzóis is the name of a fishing spot in Barlavento, in the western Algarve. Translated, the name means hook-eater, because anglers lose their hooks there.

The orange Nº 03 for lovers of spicy cuisine

You will recognize this variety immediately in the pantry. It comes in orange paper and bears the Nº 03, because every variety from the brand has a color and number. As a gift for lovers of fiery cuisine, it requires no additional packaging. Alongside the yellow Nº 02 with lemon, it forms a contrasting pair that invites comparison at the table. Place both on a board, open, with bread and olives, and each guest can choose their level of heat.

Store the can in a dry place, protected from direct sunlight, and at room temperature. The manufacturer states a shelf life of four years. It is not suitable for those with a fish allergy. All varieties are shown in the Papa Anzóis conserve overview, and more cans from the coast can be found under Sardines from Portugal.

One can for evenings when the food needs a little fire and should still be on the table in five minutes.