Ingredients: Sardines (Sardina pilchardus), olive oil, tomato, onion, red pepper, wine, flour, spices, salt.
Sardines in Galicia are known as “sardinas”, “parrochas”, and “xoubas”, depending on the size. Xoubas, or xoubiñas are the smallest ones.
“Guisadas” means cooked, and implies cooked with a blend of homemade tomato sauce, green or red peppers, and onion.
Hand filleted by local women in Galicia, Spain, La Brújula conservas are regarded as some of the finest preserved seafoods in the world. Their sardines are considered the best in class.
La Brújula sardines are fished in the plankton rich water of the coast of Galicia between June and October, and are processed immediately.
Pictured in its own sauce with fresh parsley.