How to Eat Spanish Canned Sardines
Spanish canned sardines, or sardinella aurita, are a small silvery fish, harvested and processed off the Spanish coast. A fatty fish with a strong flavor, sardines are an important source of protein, calcium, omega-3 fatty acids, vitamins D and B12. Use Spanish canned sardines to cook interesting meals, rather than merely using them as a back-up when you've run out of food ideas. You can prepare a variety of quick and easy meals such as sandwiches, salads, pastas and curries using Spanish canned sardines. Does this Spark an idea?
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Things You'll Need
- Cheddar cheese
- Lemon juice
- Sea salt
- Baguette
- Olives
- Cucumber
- Tomato
- Onion
- Pasta
- Parsley and mint
- Black pepper powder
- Red pepper powder
- Green peas
- Carrots
- Squash
- Green peppers
- Mushrooms
- Curry powder
- Olive oil
Instructions
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Prepare a quick sardine sandwich. Drain the olive oil or brine from a can of Spanish sardines. Slice a baguette into half. Place a thin slice of cheddar cheese, two sardines and a dill pickle on each half of the baguette. Sprinkle ¼ tsp. of lemon juice and sea salt according to your taste preference. Relish this open sandwich with a glass of white wine.
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Combine Spanish sardines with herbs and vegetables to prepare a refreshing Mediterranean salad. Chop four sardines into 2-inch cubes and place in a bowl. Add ¼ cup of olives, one diced cucumber, tomato and onion; ¼ cup each of parsley and mint. Add 2 tbsp. of lemon juice and 1 tsp. of black pepper powder. Mix thoroughly and serve.
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Cook tangy and mildly hot fish-flavored sardine pasta. Prepare 2 cups of pasta according to instructions on the package and set aside. Sauté one finely chopped onion till lightly brown in 1 tbsp. of olive oil. Add ½ cup each of green peas and sliced carrots, ½ tsp. each of salt and red pepper flakes, 2 tbsp. of lemon juice, and 2 cans of Spanish sardines along with their oil. Simmer for five minutes. Mix the cooked pasta and ½ cup of parsley; combine well and serve.
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Create a healthy fish and vegetable curry with Spanish canned sardines. Sauté one finely chopped onion, a green pepper, a small squash and ½ a cup of sliced mushrooms in 2 tbsp. of olive oil. Cook until vegetables become soft and set aside. In a separate vessel, add 1 tin of tomato sauce and three cans of Spanish sardines, and cook on medium heat till the mixture boils. Mix the sautéed vegetables and 1 tsp. of curry powder and simmer for 10 minutes. Serve hot with plain rice, vegetable or bread.
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Tips & Warnings
Store unused Spanish canned sardine tins in a cool, dark place away from direct heat and moisture sources. Use sardines once the cans are opened, or refrigerate and consume within two days of opening.
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