You can make your very own Spanish Sardines with very simple steps. My homemade Spanish-style sardines recipe is positively delicious and easy to follow so you don’t have to worry about any complicated instructions.
What IS SPANISH STYLE SARDINES?
Spanish Sardines is a traditional slow cook dish where sardines are pan-fried with onions, tomatoes, and garlic using vegetable oil or sunflower oil. The taste is like paella but with fish. You can serve it as an appetizer or as a main dish that everyone will enjoy. Traditionally, Spanish sardines are eaten with salads. You can actually find sardine in most Spanish salad recipes. It can also be consumed in various topping combinations like avocados and tacos. However, the most common way of eating it in the Philippines is with steamed rice.
Spanish Style Sardines is a type of sardines is which the fish is slow cooked or pressured cooked to achieve a desired fish softness and it is cooked with oil and water with olive oil, bay leaves, pickles to give it a taste. The fish is too tender that you can eat the bone right of the bat.
Is Homemade Spanish Sardines healthy?
There are many benefits to eating Spanish sardines, and for this reason, it is a very healthy meal. First of all, sardines contain high levels of omega 3 fatty acids as well as protein. The protein in the fish will help give you energy throughout the day.
The high levels of omega 3 fatty acids will help improve your heart’s health and keep you feeling good. Omega 3 fatty acids have been shown to reduce the risk of arthritis, heart disease, and Alzheimer’s disease. These fatty acids will also make your skin look younger and healthier.
Spanish sardines are also high in vitamin C and very low in mercury which means they won’t cause any harm to your brain and nervous system. They’re also known to lower blood pressure and reduce the risk of macular degeneration which causes blindness in old age.
So if you are trying to improve your health or lose weight, it is a great idea to include more sardines in your diet.
How do I cook my homemade Spanish sardines?
The first thing I do is to arrange the fish in a slow cooker, just drizzle some olive oil over your sardines and add enough water to cover. You can then cook it on high for 1 hour or low heat for 2 hours.
When you finished cooking the sardines, you can take them out from the pot and serve them with rice or vegetables.
I often use a slow cooker when I cook my homemade Spanish-style sardines because it brings out a delicious and tender dish. But if you don’t have a slow cooker, you can also use a pressure cooker as an alternative. To make Spanish-style sardines in a pressure cooker set to low heat and slowly release excess steam until the pot has reached at least 150 degrees. Then turn off the stove and cover with a tight-fitting lid and let it sit for 15 minutes.
Then again if you neither have a slow cooker nor a pressure cooker, it’s still possible to attain your perfect homemade Spanish sardines. All you need to do is simply use a big pan and cook the fish with enough water and oil so that it completely covers the fish. Then just let it simmer slowly over low heat for 20-25 minutes.
Should I use Olive Oil or Vegetable Oil?
Although you can use either oil, Olive Oil is most common in this dish and I also prefer it for my homemade Spanish sardines. It has several health benefits which make it the most popular choice for most sardines recipes.
Extra virgin olive oil is rich in antioxidants that help protect the body from free radicals and reduce inflammation. It also contains high levels of vitamin E which help protect your skin and reduce wrinkles. Saturated fat represents about 50% of the fat in olive oil which makes it a great choice for people who are trying to lose weight.
It also contains phytosterols that can help reduce LDL cholesterol levels in the blood, reducing risks for heart disease and stroke.
On the other hand, vegetable oil has a mild flavor and a very high smoke point. Using this oil allows you to cook over higher heat without causing the oil to break down so it’s a great choice for recipes that require frying or searing at high temperatures.
However, the health benefits of vegetable oil are much lower than those of olive oil as it has a high saturated fat content.
Whichever oil you choose, they’re both great options as long as they’re not overheated during cooking but if you’re watching your weight or trying to improve your heart health, olive oil is the best choice for this recipe.
What type of fish can I use for my Homemade Spanish sardines?
There are several types of popular fish that you can use for this homemade recipe. You can try using fresh sardines which have a delicate taste, smelt fish that has a slightly stronger flavor, or even mackerel if you’re looking for something with a more distinct taste. You may also use milkfish if this is the one available in your local market.
In this recipe, I used mackerel fish. It is commonly sold in the supermarket and it has a specific taste that is complementary to the recipe.
Spanish Sardines vs Portuguese Sardines
Even though they’re both pan-fried sardines, there are some differences between the two. The famous Portuguese canned sardines can be based on different options of olive oil or tomato sauce and cooked with potatoes and carrots whereas Spanish sardines are usually cooked in a broth with more oil, olives, and garlic. Both sardines taste great depending on your preference, but if you’re looking for a spicier dish then Spanish sardines are the way to go.
Homemade Spanish Sardines Made Easy
Ingredients
- 3 kilos sardines Mackerel -when head and tail are removed, around 2 .5 kilos
- 2Â sticks carrots
- 4.6 oz bottle garlic stuff green olives
- 10- 15 pieces dry bay leaves
- 1 cup Hamburger Dill Sliced Pickles you can add more because it is so good with more
- 1 clove garlic separated
- 1 tablespoon whole black peppercorn
- 1 tablespoon black peppercorn crushed
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 cups olive oil
- Water add to the level of the arranged fish
Instructions
- Line/Arrange fish in the bottom of the slow cooker
- add the carrots, garlic, bay leaves, peppercorn on top. Add the water to the level of the fish and add salt, olive oil, and fish sauce.
- Slow cook on high for six hours using a ceramic-based slow cooker. If using a metal base, 2-3 hours is good enough.
What is the best way to eat your Homemade Spanish Sardines?
You can enjoy your homemade Spanish Sardines when you eat them with steamed rice or with freshly baked bread and lemon juice. You can also preserve it by placing it in an air-tight container and storing it in the fridge. If you’re in search of a good gift, homemade Spanish sardines in a sterilized jar will be a delicious and unique treat.
What makes your Homemade Spanish sardines extra special?
What makes our latest recipes extra special is that you can actually control the flavor and how tasty you want it to be. If you want extra spicy sardines, you can always add chili or chili peppers. Just make sure you got enough water beside you. For homemade recipes like this, there’s no limit to how much salt, olives, garlic, carrots, or the vinegar you want to use as long as it suits your preferences.
- Add more pickles.
- Add more carrots.
- Add more chili if you can handle it.
- Eat the next day.
For garnishing, you can arrange fish on a single layer and cut flower shapes sweet gherkins or whole olives by the side. The food can taste so much better with better preparation.
In this article, we’ve shared a Spanish-style sardine recipe that you can easily make at home. We’ve also provided some tips on how to choose the best type of fish for your recipe and answered some common questions about cooking sardines. For more popular recipes, check out Skinny Pot and start cooking!
HOW DO YOU STORE IT
- Let the sardines cool after cooking.
- Transfer to a sterilized container and seal container.
- Store in the fridge for 1 week.
- Freeze it by putting sardines in a zip loc. Seal and freeze flat. Store for 6 months. When ready, thaw and heat in the microwave.
What I Love About this sardines:
- It is healthy.
- Gosh, the pickles’ and olives’ saltiness. I love it. It balances the pungent taste of the fish.
- Boy this is spicy and you know how I love a real heat, just like this Bicol Express. You can actually adjust the heat on this by adding just a few amount of chili peppers
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FOR MORE CHEAP AND BUDGET FRIENDLY MEALS:
- Chicken Leg Oven Bake
- Budget Friendly Meal Plan # 1
- Homemade chicken GyrosÂ
- Honey Garlic Chicken
- Velveeta Cheeseburger Mac and Cheese
SPANISH SARDINES HOMEMADE SLOW COOKED
Equipment
- Crock Pot (slow cooker)
Ingredients
- 3 kilos sardines Mackerel -when head and tail are removed, around 2 .5 kilos
- 2 sticks carrots
- 4.6 oz bottle garlic stuff green olives
- 10- 15 pieces dry bay leaves
- 1 cup Hamburger Dill Sliced Pickles you can add more because it is so good with more
- 1 clove garlic separated
- 1 tablespoons whole black peppercorn
- 1 tablespoon black peppercorn crushed
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 cups olive oil
- Water add to the level of the arranged fish
Instructions
- Arrange/Line fish in the bottom of the slow cooker
- add the carrots, garlic,bay leaves, pepper corn on top. Add the water to the level of the fish and add salt, olive oil and fish sauce.
- Slow cook on high for six hours using a ceramic based slow cooker. If using metal base, 2-3 hours is good enough.
Great recipe! How many minutes will this work for the instantpot insteat of a slow cooker?
Hi! I have not tried it in the pressure cooker, so I can’t vouch for it. I am worried to use it in the pressure cooker though, due to the quantity of oil.
Really good! Used small bangus but the bones are still chewy despite slow cooking at 6 hours then extending to 12 hours. Any tips on how to soften the bones?
Hi! I have not tried using Bangus for it, but I think you can pressure cook it. I am sure the Bangus’ bones will soften. Pressure cook for 10 minutes.
When you can it and keep it in the fridge, how do you eat it the next day? Do you eat it cold or take it out and warm it? Or does it matter?
I warm it in the microwave.
Description of materials Spanish sardines?
Here’s the recipe
https://theskinnypot.com/spanish-sardines/
Hi! I was reading your ingredients did you mean ONE HEAD IF GARLIC, SEPARATE CLOVES?
YES,! FINALLY A RECIPE I CAN FOLLOW AND ENJOY!!
THANK YOU AND BLESS YOU!!
I head mean the whole round garlic. About 8 pieces of cloves.
What would be your other options for the fish as our local grocery don’t really carry mackerel?
Hi! You can use milk fish with this. Unfortunately, the fish we always find in our stores here like Halibut, Tilapia or trout will not be good.
What is Fish Sauce ?
This is usually sold in the Asian section of your grocery store. This sauce is made of fermented fish, grind and the sauce is then extracted to create a fish sauce.
Patis in tagalog
I want to try this in my Dutch oven. Any suggestions? Should I leave the lid on or off? This looks awesome.
I have not tried it in dutch oven but I thin you can cook it covered in low heat and cook it for 2-3 hours.
Thank you so much for sharing your recipe. I tweaked mine a little bit by adding capers, paprika, and saffron. I will add less water next time because it diluted the taste and the fish don’t have as much taste (maybe marinate the fish about an hour with salt and pepper before cooking next time). I will also cook on high in a slow cooker for 5 hours instead of 6. Overall, I am quite happy with the end result.
Saffron and paprika are good idea. Did it add smoky flavor in it? I love to add extra pickles in mine.
hi! what to do if too much salt is added? how to save the dish?
Hi!!! I am not sure how far you are in the process, but if it you added too much salt before cooking, rinse the ingredients and do over. Although you may have wasted the olive oul.If it’s already cooked, don’t serve the sauce just the fish and add lemon juice.
So, the olives and dill pickles are for garnish only after the sardines are done.
Hi, Manny. Happy Sunday. You have to add everything together in the slow cooker. Make sure that you check again the recipe, since there is pickle brand I used that is really better. And also, note that there is no dill herb here.. Thank you and good luck.
do i remove the scales?
The fish don not have scales.
Hi! I will be using only 1 kg of tawilis. How do I adjust measurements of ingredients?
Cut the ingredient in half.
how many hours if it will be cooked in a pressure cooker?
I did not use pressure cooker in this. I used slow cooker, so about 8 hours.
Can i used vegetable oil instead of olive oil?
Hi, Eden. I tried it with vegetable oil and it was delicious, but the olive oil tasted better, though. I added loooots of dill pickles and love it too.
If i want to can it how many minutes should i put the canned jars in boiling water to seal?
Hi, Astra. I have not tried canning it; so I can’t really tell you anything.Sorry.
my question is, if not using a pressure cooker, ceramic slow cooker, is it fine if i used a steamer for cooking spanish sardines? thanks!
Hi! I don’t think steaming will work, but cooking it on stove top in low heat for 2 hours or more is a better alternative.
Hi
How many months can you store your bottled sardines (as seen in the picture)
Thanks
Hi! I have not stored it too long, since it goes fast.The maximum I had it was 2 weeks. I don’t think this will last for months,since it is not canned.
Oh my goodness this recipe is amazing. I tried it for the first time today and i will be cooking more for sure.
THANK YOU!!
Can i substitute water with tomato sauce & additional olive oil?
I haven’t not tried it like that, but honestly think it will be ok.
Thank you for this recipe. I did not add water but topped it with more oil. Delish!
Wooow. I am glad you like it.
I can say its supper deli by looking at it thakks for the recipe gonna make my own today 🙂 by the way what are the other option for fish ?
Thank you so much!
Makes me hungry 🙂 Pinning ! Will be back !