The Tinned Fish 25 · No. 25 of 25

1. No.25Photo: Specialty Food Source

   Sardines and sprats · Portugal

   Sardines in Extra Virgin Olive Oil and Lemon (case of 12)

   From Bela-Olhão · Olhão, Algarve

   In olive oilNot spicy

   From Olhão, the fishing town on Portugal's Algarve coast. Wild sardines, plain or flavored with cayenne, lemon or tomato, sold here by the case of 12, which is how you'll want them.

   An everyday sardine to stock up on. Lemony and mild, made for weeknight pasta.

   Eat it withOrzoArugula and lemonToast

   Order from Specialty Food Source ↗

   Bela-Olhão doesn't sell this tin direct here, so the button goes to Specialty Food Source, a shop that carries it.

   Chef's quick recipe

   Lemony sardine orzo with arugula

   20 min · 2 servings · Orzo cooked like pasta, tossed with the lemon oil from the tin, and peppery arugula wilted in at the end.

   Save to my recipes

   You need

   • 1 tin Bela-Olhão sardines in olive oil and lemon (4.23 oz / 120 g)
   • ¾ cup (150 g) orzo
   • Salt
   • 1 garlic clove, grated
   • Zest and juice of ½ lemon
   • 2 big handfuls arugula
   • 2 tbsp grated parmesan (optional)
   • Black pepper

   How to make it

   1. Cook the orzo in salted boiling water for 8 to 9 minutes until tender. Save ¼ cup of water and drain.
   2. Return the orzo to the pot with the tin's oil, the garlic, lemon zest and juice, and a splash of the water. Stir over low heat for 1 minute.
   3. Fold in the arugula until it just wilts.
   4. Add the sardines in big pieces, then the parmesan and plenty of pepper. Stir once and serve.

   Chef's own recipe, in our words, built around the tin. It isn't Bela-Olhão's.

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Bela-Olhão didn't pay to be here. Order goes straight to Specialty Food Source. The recipe is Chef's own, in our words.