[et_pb_section fb_built=»1″ fullwidth=»on» _builder_version=»3.17.1″ background_color=»rgba(12,113,195,0.08)» background_blend=»overlay» global_module=»29809″ saved_tabs=»all» box_shadow_vertical__hover_enabled=»on» box_shadow_vertical__hover=»12px»][et_pb_fullwidth_post_title meta=»off» featured_image=»off» text_color=»light» _builder_version=»3.17.1″ title_font=»Handlee|600|||||||» title_text_align=»center» title_text_color=»#1859b8″ title_font_size=»35px» custom_padding=»50px||0px»][/et_pb_fullwidth_post_title][/et_pb_section][et_pb_section fb_built=»1″ custom_padding_last_edited=»on|desktop» admin_label=»About Recipe» _builder_version=»3.17.1″ background_image=»https://www.benidoleig.es/wp-content/uploads/2018/10/recipe_illustration_02-1.png» background_size=»initial» box_shadow_style=»preset3″ custom_padding=»60px|0px|60px|0px|false|false» custom_padding_tablet=»||0px|»][et_pb_row custom_padding=»|||» padding_top_2=»50px» padding_right_2=»50px» padding_bottom_2=»50px» padding_left_2=»50px» admin_label=»Recipe Introduction Row» _builder_version=»3.17.1″ padding_1__hover_enabled=»on» padding_2__hover_enabled=»on» padding_top_2__hover=»80px» padding_right_2__hover=»80px» padding_bottom_2__hover=»80px» padding_left_2__hover=»80px»][et_pb_column type=»1_2″ _builder_version=»3.0.47″ parallax=»off» parallax_method=»on»][et_pb_text admin_label=»IngredientesReceta» _builder_version=»3.17.1″ text_font=»Handlee||||||||» text_text_color=»#1e1e1e» text_font_size=»30px» animation_style=»fold» animation_direction=»left» animation_intensity_fold=»5%» animation_starting_opacity=»100%»]Ingredientes
[/et_pb_text][et_pb_divider color=»#cccccc» divider_weight=»2px» _builder_version=»3.2″ max_width=»80px» max_width_tablet=»150px» max_width_phone=»150px» max_width_last_edited=»off|desktop» animation_style=»fold» animation_direction=»left» animation_intensity_fold=»5%» animation_starting_opacity=»100%»][/et_pb_divider][et_pb_text _builder_version=»3.17.1″ text_font=»Montserrat||||||||» text_text_color=»#1e1e1e» ul_font=»||||||||» ul_line_height=»2em» animation_style=»fold» animation_direction=»left» animation_intensity_fold=»5%» animation_starting_opacity=»100%»]

• Harina, 300 gr. con levadura.
• Aceite de oliva, 9 cucharadas.
• Agua, 1 vaso tibia.
• Sardinas, 12.
• Pimentón, 2 cucharadas.
• Cebolla, 5 dientes.
• Perejil, abundante picado.
• Sal, al gusto.

[/et_pb_text][/et_pb_column][et_pb_column type=»1_2″ _builder_version=»3.0.47″ padding_bottom=»50px» padding_left=»50px» padding_right=»50px» padding_top=»50px» parallax=»off» parallax_method=»on»][et_pb_image src=»https://www.benidoleig.es/wp-content/uploads/2018/10/coca-de-sardinas.jpg» admin_label=»ImgReceta» _builder_version=»3.17.1″][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=»1″ admin_label=»Instructions» _builder_version=»3.17.1″ background_color=»rgba(12,113,195,0.08)» background_image=»https://www.benidoleig.es/wp-content/uploads/2018/10/recipe_illustration_01-2.png» background_size=»initial» custom_padding=»60px||60px||false|false»][et_pb_row custom_padding=»32px|0px|2px|0px|false|false» custom_padding_tablet=»|||» custom_padding_last_edited=»off|desktop» _builder_version=»3.0.105″ custom_margin_last_edited=»off|desktop»][et_pb_column type=»4_4″ _builder_version=»3.0.47″ parallax=»off» parallax_method=»on»][et_pb_text admin_label=»Title» _builder_version=»3.17.1″ text_font=»Handlee||||||||» text_text_color=»#1e1e1e» text_font_size=»28px» text_orientation=»center» animation_style=»fold» animation_direction=»left» animation_intensity_fold=»5%» animation_starting_opacity=»100%»]Preparación
[/et_pb_text][et_pb_divider color=»#cccccc» divider_weight=»2px» _builder_version=»3.2″ max_width=»80px» max_width_tablet=»150px» max_width_phone=»150px» max_width_last_edited=»off|desktop» module_alignment=»center» custom_margin=»||15px|» animation_style=»fade» animation_direction=»left» animation_starting_opacity=»100%»][/et_pb_divider][/et_pb_column][/et_pb_row][et_pb_row custom_padding=»32px|0px|32px|0px|false|false» custom_margin=»|||» admin_label=»Instructions Row» _builder_version=»3.0.105″][et_pb_column type=»4_4″ _builder_version=»3.0.47″ parallax=»off» parallax_method=»on»][et_pb_text admin_label=»PrepReceta» _builder_version=»3.17.1″ text_font=»||||||||» background_size=»initial» background_position=»top_left» background_repeat=»repeat» text_orientation=»justified» use_border_color=»off» border_color=»#ffffff» border_style=»solid» locked=»off»]

En un bol mezclamos la harina con 4 cucharadas de aceite, el agua y una pizca de sal. Amasamos hasta que la mezcla esté compacta y dejamos reposar tapado en un lugar templado durante al menos media hora.

Mientras limpiamos las sardinas quitándoles las cabezas y las tripas y la espina central, las abrimos por la mitad y las reservamos. Una vez la masa esté en su punto la extendemos sobre una fuente enharinada, colocamos encima las sardinas en forma de abanico y las sazonamos. Picamos los ajos y el perejil y lo repartimos por encima de las sardinas, espolvoreamos el pimentón y terminamos regando con el aceite restante.

Lo introducimos en el horno precalentado a temperatura media-baja unos 40 minutos.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=»1″ _builder_version=»3.7″ custom_padding=»0|0px|0|0px|false|false» global_module=»29302″ saved_tabs=»all»][et_pb_row _builder_version=»3.0.47″ background_size=»initial» background_position=»top_left» background_repeat=»repeat»][et_pb_column type=»4_4″ _builder_version=»3.0.47″ parallax=»off» parallax_method=»on»][et_pb_post_nav in_same_term=»on» _builder_version=»3.17.1″ title_font=»|600|||||||» title_text_color=»#363c91″ use_border_color=»off» border_color=»#ffffff» border_style=»solid» hide_prev=»off» hide_next=»off»]

[/et_pb_post_nav][/et_pb_column][/et_pb_row][/et_pb_section]