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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.Make your own homemade Spanish Sardines with this super easy recipe.

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 or jars at home for the times we want something easy to prepare but also yummy.  

Now, with this recipe, I can make it exactly the way I like it! As spicy as I like it and with lots of olives and garlic.  

fresh Sardines

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. The ultimate goal 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.  

How to make Spanish Style Sardines without pressure cooker

How to make homemade Spanish Sardines?

This is the slow-cook way of making Spanish-style sardine.

  1. Remove the heads and guts and wash the sardines.
  2. At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic.
  3. Lay 3-4 pieces of sardines on top. Repeat this layering until all sardines are used.
  4. Sprinkle the chili flakes and salt evenly over the sardines.
  5. Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
  6. 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.

    Homemade Spanish Sardines in Olive Oil

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.

Two ways to sterilize your jars:

1. Wash the jars and lids thoroughly. Let dry. Then put the bottles inside the oven at 100° C for 5-10 minutes.
2. Wash them thoroughly. Put them in a deep pot, fill with water and let boil. Then let dry.

If to be consumed within some days to a week, just transfer them in a sterilized jar or container and place in the fridge. But if you want to have your sardines lasting longer then you have to do a proper canning.

There is the boiling water bath canning that can probably make it last for a month or so. Here is a very inf

If you are planning to sell commercially, please do a proper pressure canning using a pressure canner or cooker.

You might also be interested in my Gourmet Tuyo recipe. 

Homemade Sardines

Homemade Spanish Sardines

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Homemade Spanish Sardines
5 from 9 votes

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 for additional income.
Print Rate
Course: Main Course,Side Dish
Cuisine: Filipino,International
Keyword: spanish sardines
Servings: 11
Calories: 43kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

INGREDIENTS

  • 12 medium sardines - - "Tamban" can befresh 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.
Nutrition Facts
Homemade Spanish Sardines
Amount Per Serving
Calories 43 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 518mg22%
Potassium 38mg1%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 1010IU20%
Vitamin C 0.6mg1%
Calcium 18mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This Spanish Sardines recipe was first published in September 2017. Updated to include additional information but the recipe remains the same.

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 52 Comments

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  1. Hello! I made your recipe and it was a hit! Thank you so much for sharing it. I just want to ask how many times i can re-use the oil from the first batch. Thank you again for your generosity.

  2. 5 stars
    Hello po hanngang ilang days po tinatagal neto pag nasa jar containers. Gusto ko po sana mag preserve ng ganitong pag kain ng maramihan

  3. Hi bebs,I tried to cook tawilis on a pressure cooker but unfortunately the meat was totally separated.somebody teach me to fry first the fish.is it the best way to cook spanish sardines(tawilis).thanks*dindo enerio*

    1. Thanks for the tip, Dindo. But maybe you can also just shorten the pressure cooking time. That is why I like slow cooking better so you can check the doneness anytime.

  4. I tried the recipe po pero nlimutan ko tanggalin ung kaliskis ng isda kaya mejo malansa. Any suggestion po pra maayos pa ang luto pagganun?

  5. 5 stars
    I love cooking and your recipe looks very good.
    I bought the tiny version of frozen sardines and I’m just wondering how long would I cook in the pressure cooker?Can I also put the vinegar before starting to cook in the pressure cooker?
    Please help me and thank you.

  6. Hi , i would love to try to make your homemade spanish sardines can you tell me what sort of olive oil do you use, is it for salad or for cooking , and do you use olives in water or oil. thanks and looking forward for your immediate reply.

  7. This looks good! I was wondering if I could use my instant pot? And how long would I cook it for? Thank you!!

  8. 5 stars
    Thanks! Great blog and i want to try your spanish sardines recipe soonest. I have a farm and i want try it with herbs or kamias. I want to follow your blog . Great job! 👍

  9. 5 stars
    Great recipe! I made it as you gave it …but had to use canned sardines (Spanish in olive oil). I also added sweet gherkins, but by the time everything finished cooking the gherkins lost their sweetness. So next time I’m going to try a couple of changes: (1) increase the chili, (2) use black olives instead of green, and only half s many (3) add gherkins, but later in the cooking, and (4) add the vinegar (1/2 balsamic, 1/2 red wine) near the end of the cooking. My wife is from Manila, …and I have been trying to find the perfect sardine recipe for her (she eats them like candy). Thanks for the great recipe.

  10. 5 stars
    Hi Ms. Bebs, i tried this recipe with galonggong and bangus and it turned out really good. I used small size of bangus on it. The only changes i made is I doubled the chili on it to make it spicy. Thank you for your recipe.
    Wish i can post a pictures of it 😊

    1. Hi Lili, I usually only make it for personal use and they are usually gone in several days or weeks. You have to learn proper ways of canning if this is your aim.

  11. I love to cook..and I try to cook of Spanish bangus(milk fish)sardines..but I have a question,aside from olive oil,is it ok if I use other brands of cooking oils or products??please need help thanks and god bless😊😊

    1. Hi Dads, it depends on the make of your pressure cooker. Also, electric PC works differently from the stove-top. If using stove-top, it can take up to 20-30 minutes when it starts to whistle.

    1. 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.

  12. 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.

  13. 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!

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