Begin by roughly chopping the onion and garlic. Cut the tomatoes into large chunks.

In a large fry pan, heat 2 tablespoons of extra virgin olive oil over medium heat.

Add the chopped onion and garlic to the heated oil, sautéing for about 4-5 minutes.

Stir in the smoked Spanish paprika, then introduce the roughly chopped tomatoes, sea salt, black pepper, and a dash of sugar.

Remove the pan from heat and allow the mixture to cool slightly.

While the sauce cools, drain the olive oil from the sardine cans and gently remove the sardines.

Transfer the cooled tomato mixture into a food processor and blend until smooth.

Pour the smooth sauce into a serving dish and gently layer the sardines on top.

Sprinkle the chopped fresh parsley over the dish and serve warm or at room temperature.