Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, spanish-style ajillo with canned mackerel. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Spanish-style ajillo with canned mackerel I tried using canned mackerel in one of my favorite dishes, the Spanish-style ajillo. When the garlic turn slightly brown and fragrant, add "Saba olive oil" into it. Once boiling, remove from the heat adjust the taste with some salt and pepper, then sprinkle parsley.
Spanish-style ajillo with canned mackerel is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Spanish-style ajillo with canned mackerel is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have spanish-style ajillo with canned mackerel using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spanish-style ajillo with canned mackerel:
- Make ready 1 small head broccoli
- Get 4 mushrooms
- Prepare 1 tomato
- Take 2 dried red chilli
- Make ready 100 ml virgin olive oil
- Make ready 2 clove garlic
- Get 1 tbsp salt
- Make ready 1 can mackerel
It may take some time in the pressure cooker, but this makes your fish much more tender. Perfect to pair with freshly baked bread and your favorite coffee for a warm. 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.
Instructions to make Spanish-style ajillo with canned mackerel:
- Dice the garlic.
- Put olive oil in a small pan with the garlic and red chili pepper. Heat it slowly on a low heat until the aroma transfers to the oil.
- Cut vegetables into bite-size pieces.
- Season the oil with salt and put the veggies in the pan.
- After 3 mins, open the canned mackerel, take the water out and put it into the pan. Simmer for 5 more min.
- Done!
- Goes well with mostly any veggies and tofu!
Best quality skinless and boneless sardines prepared in a classic Spanish style - hand-packed in pure olive oil with whole red chili pepper, sliced carrot, and sliced pickle for mild heat and deliciously seasoned flavor. Moist and rich texture - a perfect substitute for tuna. So, they know what they're talking about. In restaurants, tapas bars, and homes throughout Spain you'll find canned seafood served as a delicacy, even straight from the tin or jar. Garlic prawns (gambas al ajillo) It often happens that the simplest recipes are the tastiest ones.
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