Open the sardines and drain the oil into a skillet. Carefully remove the sardines and set aside. Heat oil over medium high heat until it shimmers.
Add onions to the oil and cook for 2-3 minutes. Then add the smoked paprika, chilis,and garlic. Continue to cook while stirring for 45 seconds or until garlic is fragrant.
Add the crushed tomatoes and olives; mix well.
Season the sauce with salt and pepper, adding more to taste. Add one tablespoon of chopped parsley and incorporate into the sauce, stirring until it just starts to bubble. Reduce heat to low and simmer for 10 minutes.
Place the sauce on a warm serving dish, top with sardines and garnish remaining parsley and thyme. Serve with toast points.