Step 1

Cut off the heads and fry the tuyo in hot oil over high heat until the scales start to come off a bit. Place fried tuyo on a plate with a paper towel.

Step 2

Remove the scales and soft parts. Can also be flaked and de-boned. Arrange the fried tuyo in a glass jar.

Step 3

In a saucepan under medium-high heat, combine the olive/sunflower/corn oil, garlic and red chili pepper, bay leaves, peppercorns and olives. Bring to a boil and add paprika powder. Cook just until the garlic becomes tender and slightly browned.

Step 4

Pour the oil mixture into the jar of tuyo, let it cool down before storing in the refrigerator. Store for at least 3 days before serving to allow flavors to blend.

Step 5

Serve with steaming hot rice.