Homemade Spanish Sardines
Make your own homemade Spanish Sardines with this super easy recipe. Store them in jars to give to your friends or to sell. No pressure cooker needed.
Another great find I got from my dear sister-in-law, ate Mia, on our last Paris trip was her Homemade Spanish Sardines.
Back home in the Philippines some years ago, canned Spanish-style sardines became big and everyone fell in love with this spicy sardines in oil and herbs. It was also one of my favorite ready to eat food and we would usually make sure we stock some cans at home for the times we want something easy to prepare but also good.
Now, I can make it exactly the way I like it! As spicy as I like it and with lots of olives and garlic.
I was only able to get frozen sardines but they are as good as the fresh ones. I am pretty sure you can also use other similar kinds of small fish like Anchovy, Herring or even Mackerel.
Other recipes require using a pressure cooker to make this recipe but slow cooking also works fine. It takes about 40 mins to an hour to cook on low heat uncovered. That is, to reduce the liquids to half and get the fish meat and small fish bones to become so tender without the fish breaking into pieces.
Cook some more and bottle them up! You can store these Spanish Sardines for later in jars or they can be a great giveaway ideas to friends and relatives. You can also make some bucks selling them. Make sure though that you sterilize your jars or bottles properly and that you follow the correct way of canning food.
You might also be interested in my Gourmet Tuyo recipe.
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Homemade Spanish Sardines
INGREDIENTS
- 10-12 pieces sardines - (fresh or frozen)
- 1 cup olives
- 5 big cloves garlic - - sliced
- 1 medium carrot - - cut into flower shapes
- 3 pieces bay leaves
- 10-12 pieces peppercorn
- 1/4 teaspoon chili flakes - or 2 pieces spicy chili - chopped
- 1 cup olive oil
- 1/2 tablespoon kosher salt
- 1 cup water - (or more)
- 1 tablespoon vinegar
INSTRUCTIONS
- Cut off the heads and clean the sardines.
- At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic. Lay 3-4 pieces of sardines on top. Repeat this layering until all sardines are used.
- Sprinkle the chili flakes and salt evenly over the sardines.
- Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
- Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left.
when do this food last if its in a jar?
Hi Gene, I have not stored them in jars myself so I can only say what I’ve read from people who did. If the canning or bottling is done correctly, it can last up to 2 years or more.
Hi Beb, I was looking for Ube Haleya recipe and found yours. I am also from the Philippines leaving in us. Thank you for sharing and good luck on your blog.
Sally.
thanks for sharing .. this recipe is good specially this coming Lent season ..
Thank you so much for this wonderful food blog. I have been following your site for a few months now. The Spanish Sardines recipe is my latest download wherein I used frozen herring (we get a lot of them here in Victoria, BC, Canada in December).
I have shared your site in my FB group so expect some increased traffic.
Keep up the good work!
Hi Tess! Thanks for sharing our blog with your FB group that, that would really be great!