Sardinha em Azeite e Piri-Piri - Luças

Whole Portuguese sardines packed in olive oil with a light dusting of piri-piri, just enough at under one percent of the fill to register as warmth rather than real heat. The fish keep the firm, slightly oily texture typical of Matosinhos-style packing, so the chili sits on top of a fish that can carry it. Spooned over boiled potatoes, the spiced oil works as the only seasoning.