- ¼ cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated
- Salt
- ½ teaspoon sweet pimenton
- 2 pinches saffron threads (about 20), lightly toasted and ground
- 6½ cups Fish Stock
- 3 cups short or medium grain rice
- ¾ cup fresh or thawed frozen peas
- 12 to 18 fresh sardines (about 1 to 1½ pounds total, see Notes)
- Make the sofrito. In a large cazuela or medium Dutch oven or another heavy pot, heat the oil over medium-low heat. Add the onion and cook until soft and nearly translucent, 5 to 10 minutes.
- Add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
- Preheat oven to 400°F.
- When the sofrito is ready, sprinkle in the pimentón and saffron, letting the flavors meld for a few seconds while stirring constantly.
- Add the stock, increase the heat, and bring to a boil. Add the rice and peas. With a wooden spoon, probe the pan to make sure the rice is evenly distributed. Check for salt, adjusting the seasoning as needed.
- Cook, uncovered, over medium-high heat for 10 minutes, gently stirring occasionally. Remove from the heat.
- Working quickly, lay the sardines across the top of the rice like spokes on a wheel, cover loosely with aluminum foil, and place in the hot oven.
- Bake until most of the liquid is absorbed (it doesn’t need to be dry), the rice is al punto, with just a bite to it, and the eyes of the sardines are cloudy, about 10 minutes.
- Remove the cazuela from the oven and immediately transfer the food to plates, letting the rice rest for a few minutes before serving.