The Tinned Fish 25 · No. 9 of 25

1. No.9Photo: Luisa Paixão

   Sardines and sprats · Portugal

   Tricana Sardines in Olive Oil and Piri-Piri

   From Conserveira de Lisboa (Tricana) · Lisbon, Portugal

   In olive oil with chili●●Spicy

   Tricana is the house brand of Conserveira de Lisboa, the old tinned-fish shop on Rua dos Bacalhoeiros in Lisbon, where every tin is still wrapped in paper by hand at the counter.

   The tin every Lisbon visitor carries home. Piri-piri gives it a slow burn.

   Eat it withTomato riceGrilled breadA cold beer

   Order from Luisa Paixão ↗

   Conserveira de Lisboa (Tricana) doesn't sell this tin direct here, so the button goes to Luisa Paixão, a shop that carries it.

   Chef's quick recipe

   Portuguese tomato rice with sardines

   35 min · 2 to 3 servings · Arroz de tomate is meant to be loose and soupy; the sardines go on at the end so they just warm through.

   Save to my recipes

   You need

   • 1 tin Tricana sardines with piri-piri
   • 1 small onion, finely chopped
   • 2 garlic cloves, chopped
   • 1 bay leaf
   • 3 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
   • ¾ cup (150 g) medium-grain rice
   • 2½ cups (600 ml) hot water or light stock
   • Salt
   • 2 tbsp chopped cilantro or parsley

   How to make it

   1. Warm 2 tbsp of the tin's oil in a heavy pot over medium heat. Add the onion and a pinch of salt and cook 6 to 8 minutes until soft and golden.
   2. Add the garlic and bay leaf for 1 minute, then the tomatoes. Simmer 5 minutes until thick.
   3. Stir in the rice for 1 minute, then the hot water and 1 tsp salt. Bring to a simmer.
   4. Cook uncovered at a gentle simmer for 15 to 18 minutes, stirring now and then, until the rice is tender and still loose. Add a splash of water if it gets thick.
   5. Lay the sardines on top, cover and leave off the heat for 3 minutes to warm them.
   6. Spoon into bowls with the herbs and the rest of the oil.

   Chef's own recipe, in our words, built around the tin. It isn't Conserveira de Lisboa (Tricana)'s.

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Conserveira de Lisboa (Tricana) didn't pay to be here. Order goes straight to Luisa Paixão. The recipe is Chef's own, in our words.