Marinated sardine lasagna with ajoblanco

Exquisite to look at and to eat, this dish is quite a tour de force to make, but will undoubtedly impress your dinner guests. The textural contrasts and delicacy take it light-years away from classic Andalusian cooking—but the sardines and ajoblanco are rooted in local culture. The ajoblanco can also be expanded into a solo appetizer—just float some seedless white grapes or melon cubes on top. Tobiko is a classic Japanese roe used in sushi and maki rolls, crunchy and smoky in