Spanish Sardines Recipe
Learn how to make homemade Spanish Sardines recipe in a kawali without a pressure cooker. Tender tamban cooked with garlic, olives, chili, carrots, and olive oil.
Servings 4
Calories 550kcal
Ingredients
- 500 grams Tamban sardines, cleaned and weighed after cleaning
- 2 small Carrots sliced into flower shapes
- 1 head Garlic peeled and sliced
- 1 tbsp whole Black peppercorns
- ½ cup Seedless olives
- 1 tbsp Salt or adjust to taste
- 3 Dried bay leaves
- 3 Red chilies sliced, or chili flakes
- ½ cup Olive oil
- 1 tbsp Cane vinegar
- 2 cups Water
Instructions
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.
Prepare the Vegetables and Spices
- Slice the garlic and carrots and prepare the olives, bay leaves, black peppercorns, and chili.
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.
Add the Seasonings
- Place the bay leaves and chili over the fish. Pour in the olive oil, cane vinegar, and water. Sprinkle with salt.
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.
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.
Notes
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.