Tag: sardines

Lagunero Sardine Sandwiches

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Canarian Recipes: Bocadillos De Sardinas

A Classic of San Cristóbal de La Laguna, this traditional dish is particularly popular during Holy Week, offering a straightforward yet authentic taste of Lent.

Ingredients 

1–2 sandwiches

  • 1 can of sardines (preferably in olive oil)
  • 1 crusty baton (bread)
  • 1 clove of garlic
  • Fresh parsley, herbs (or dried if necessary)
  • A splash of the oil from the can
  • Halved or Sliced tomato (optional)
  • Green mojo sauce or red mojo sauce (highly recommended)
  • Salt (a small amount, as the sardines are already salty)

Method

  1. Open the can and drain a little oil (save some for later).
  2. Leave the sardines whole (more traditional) or slightly flake them
  3. Pound or mix together: Garlic, Parsley, A bit of the oil from the can
  4. Open the bread
  5. Spread a bit of oil or mojo
  6. Add the sardines
  7. Top with the garlic mixture
  8. Optionally, add the tomato and a splash of mojo

Tips

Lightly warm the bread – enhances the flavor
Red mojo = stronger / Green mojo = fresher
A few drops of lemon add an incredible touch
If you prefer, add thinly sliced onion (not traditional, but delicious)

Canarian Baked Sardines

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Canarian Recipes: Sardinas al Horno

Canarian baked sardines are a simple, nutritious Canary Islands specialty featuring fresh sardines, typically seasoned with coarse sea salt, olive oil, garlic, lemon, and sometimes parsley or potatoes.

For 4 people

  • 1 kg fresh, cleaned sardines
  • 3–4 cloves of garlic
  • 1 bunch of parsley
  • 2 lemons
  • Extra virgin olive oil
  • Coarse or fine salt
  • Pepper (optional)
  • A splash of white wine (optional)

Instructions

  1. Preheat the oven to 200 °C (fan and conventional).
  2. Arrange the sardines in a baking dish, laying them out flat. Sprinkle lightly with salt.
  3. Finely chop the garlic and parsley and sprinkle them over the sardines.
  4. Drizzle a generous amount of olive oil and, if desired, add a splash of white wine.
  5. Slice one lemon and place the slices on top of the sardines. With the other lemon, squeeze some juice over them.
  6. Bake for about 10–15 minutes, depending on the size of the sardines, until they are cooked through and slightly golden.
  7. Serve immediately, with additional lemon on the side to taste.

Ideal Accompaniments
Crispy bread for soaking up the juice
A simple salad of tomatoes and onions
Wrinkled potatoes