Got Canned Sardines? Make this DELICIOUS Rice from Spain
This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.
To make this recipe I used Spanish round rice. Which is the one that´s typically used for paella. Very similar to arborio rice. However, you can use whatever rice you like. Just make sure to check the package instructions in the rice that you are using. As the rice to liquid ratios might be different than listed below.
For the broth I used fish broth, but other liquids can be used, such as: Chicken broth, Vegetable broth or even water. For the sardines I used canned sardines in olive oil, but you can also use sardines in water. Either way, when removing them from the can, remember to be gentle, so they don´t break apart.
TIPS & TRICKS to Make this Recipe: One I added the rice, it took me about 15 to 17 minutes to fully cook the rice. 10 Minutes on a high heat and the rest on a low medium heat. Of course every pan and stove top heats differently, so it might take you less time or more.
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Watch the Video Below on How to Make this DELICIOUS Rice from Spain with Canned Sardines
Spanish Rice with Canned Sardines
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish round rice 190 grams
- 1/3 cup frozen peas 55 grams
- 2 cans sardines in olive oil
- 1 bay leaf
- 1 lemon
- pinch sea salt
- dash black pepper
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture
Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix
When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing
After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing
Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan
Garnish with lemon wedges and serve at once, enjoy!
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