Spanish Sardines Recipe
Masarap na Sardinas Kahit Walang Pressure Cooker
Homemade Spanish sardines are one of those dishes that taste even better after the flavors have had time to come together. This Spanish Sardines Recipe uses tamban, a small and flavorful fish that is affordable and easy to find in many Filipino markets. Instead of relying on a pressure cooker, this version is cooked slowly in a kawali until the fish becomes tender and flavorful.
The combination of olive oil, garlic, carrots, olives, bay leaves, black pepper, and chili gives the sardines a savory, slightly spicy taste that goes perfectly with steaming hot rice. The slow-cooking method takes more time, but it is a great option if you want to make Spanish sardines without a pressure cooker.
Why You’ll Love This Recipe
- No pressure cooker needed. You can make homemade Spanish sardines using an ordinary kawali or deep frying pan.
- Flavorful and satisfying. Garlic, olives, chili, and olive oil give the fish a delicious Spanish-style flavor.
- Budget-friendly. Tamban is an affordable fish that works wonderfully for this recipe.
- Great with rice or bread. The flavorful oil and tender fish make an easy and satisfying meal.
- Perfect for making ahead. The flavors become even better after resting in the refrigerator.
Ingredients
- 500 g tamban (sardines), cleaned and weighed after cleaning
- 2 small carrots, sliced into flower shapes
- 1 head garlic, peeled and sliced
- 1 tablespoon whole black peppercorns
- ½ cup seedless olives
- 1 tablespoon salt, or adjust to taste
- 3 dried bay leaves
- 3 red chilies, sliced, or chili flakes
- ½ cup olive oil
- 1 tablespoon cane vinegar
- 2 cups water
How to Make Spanish Sardines in a Kawali
1. Clean the fish.
Remove the scales, heads, tails, and innards from the tamban. Rinse the fish thoroughly under running water to remove any remaining blood or debris. Drain well.
2. Prepare the vegetables and spices.
Slice the garlic and carrots and prepare the olives, bay leaves, black peppercorns, and chili.
3. Arrange the ingredients.
Place half of the carrots, garlic, peppercorns, and olives at the bottom of a deep kawali or pan. Arrange the cleaned tamban on top. Add the remaining carrots, garlic, peppercorns, and olives over the fish.
4. Add the seasonings.
Place the bay leaves and chili over the fish. Pour in the olive oil, cane vinegar, and water. Sprinkle with salt.
5. Cook slowly.
Bring the mixture to a gentle boil over medium heat. Once boiling, cover the pan and reduce the heat to low. Simmer for about 2 to 3 hours, or until the fish is tender and the flavors have developed.
For very soft, edible fish bones, the sardines may need to cook for around 6 hours or longer. Check the pan occasionally and add a little water when necessary to prevent the liquid from drying out.
6. Taste and serve.
Taste the sauce and adjust the salt or chili according to your preference. Turn off the heat and allow the sardines to rest briefly before serving.
Cooking Tip: If you have a pressure cooker, you can use it to significantly reduce the cooking time. However, the kawali method is a good alternative when you prefer to cook the sardines slowly.
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Subscribe on YouTubeWhat to Do With Leftover Spanish Sardines
Allow leftover sardines to cool before transferring them to a clean, airtight container. Keep them refrigerated and use them within a few days.
For longer storage, freezing is a better option than simply keeping homemade sardines at room temperature. Avoid storing homemade sardines in a sealed jar at room temperature unless you are following a tested pressure-canning process designed for fish.
How to Reheat Spanish Sardines
To reheat, place the desired amount in a small pan and warm over low heat. Add a small amount of water if the sauce has become too thick. Cover and heat until warmed through.
You can also reheat individual portions in the microwave using a microwave-safe container. Heat in short intervals and check between each interval to avoid overheating the fish.
Serving Suggestions
This homemade Spanish sardines recipe is especially delicious when served with freshly cooked steamed rice. Spoon some of the flavorful oil and sauce over the rice for an extra boost of flavor.
You can also serve it with:
- Toasted or freshly baked bread
- Fried or steamed vegetables
- Crackers for a quick snack
- Garlic rice for a more filling meal
- Sliced tomatoes or a simple vegetable side dish
Spanish Sardines Recipe
Ingredients
Method
- Remove the scales, heads, tails, and innards from the tamban. Rinse the fish thoroughly under running water to remove any remaining blood or debris. Drain well.
- Slice the garlic and carrots and prepare the olives, bay leaves, black peppercorns, and chili.
- Place half of the carrots, garlic, peppercorns, and olives at the bottom of a deep kawali or pan. Arrange the cleaned tamban on top. Add the remaining carrots, garlic, peppercorns, and olives over the fish.
- Place the bay leaves and chili over the fish. Pour in the olive oil, cane vinegar, and water. Sprinkle with salt.
- Bring the mixture to a gentle boil over medium heat. Once boiling, cover the pan and reduce the heat to low. Simmer for about 2 to 3 hours, or until the fish is tender and the flavors have developed.
- For very soft, edible fish bones, the sardines may need to cook for around 6 hours or longer. Check the pan occasionally and add a little water when necessary to prevent the liquid from drying out.
- Taste the sauce and adjust the salt or chili according to your preference. Turn off the heat and allow the sardines to rest briefly before serving.
Notes
Frequently Asked Questions
Find answers to common questions about making Spanish sardines using a kawali, including the best fish to use, cooking time, storage, and serving tips.
Can I make Spanish sardines without a pressure cooker?
Yes. This recipe is specifically designed to be cooked in a kawali. Slow cooking over low heat allows the fish to become tender while the seasonings develop their flavor.
What fish can I use for Spanish sardines?
Tamban is a good choice because it is small, flavorful, and readily available in the Philippines. Other small oily fish may also work, but cooking time can vary depending on the size and type of fish.
How long should I cook Spanish sardines?
For this kawali method, cook the fish for about 2 to 3 hours. If your goal is to make the bones very soft and edible, substantially longer cooking may be necessary, with enough liquid maintained throughout cooking.
Can I make this recipe less spicy?
Yes. Reduce the amount of fresh chili or chili flakes for a milder version. You can also leave the chili out completely if you prefer a non-spicy Spanish sardines recipe.
How should I store leftover Spanish sardines?
Cool the sardines promptly, transfer them to a clean airtight container, and refrigerate. For longer storage, freezing is preferable to keeping homemade fish at room temperature.
Can I eat the fish bones?
The bones become softer with extended cooking, but the required cooking time depends on the fish and cooking method. If the bones are still firm, remove them rather than assuming they are safe to eat.
Final Verdict
This Spanish Sardines Recipe is a great homemade alternative when you don’t have a pressure cooker. Cooking the tamban slowly in a kawali takes more time, but it allows the garlic, olives, chili, bay leaves, and olive oil to develop a rich and savory flavor.
If you enjoy flavorful fish dishes that pair well with hot rice, this homemade Spanish sardines is definitely worth trying. The key is patience—cook it slowly and keep enough liquid in the pan so the fish becomes tender without drying out.
