Xoubas (small sardines) with cachelos

Published by Marta on 01/09/18

The grilled sardines, or xoubas (small sardines), with cachelos is one of the most typical dishes of Galicia in the summer. They are roasted on an iron griddle over the embers and always on the outside because of the smell. Anyone who does not care and has a fireplace or wood fire inside the house can do it indoors. It is not my case because I live in a flat but who said fear ?.

I have made them, in this case xoubas (small sardines) whose smell is less persistent, clean and unscaled.

As it is not a question of setting fire to the kitchen for a few xoubas, I made them on an electric griddle that produces the most similar effect to the heat of the embers on the iron griddle. If you do not have this type of griddle you can make it in the pan.

Watch out! no oil is used. A tip: close all the doors of the house and put the smoke extractor to the maximum.

To see how the cachelos are made, although they are explained in the video, I refer you to the corresponding recipe.

By the way, they were delicious!

Ingredients

Servings 3 serves


  • 500 g sardine
  • 3 potato
  • coarse salt
  • 1 leaf bay

Nutrition

Calories: 340kcal | Carbohydrates: 16g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 133mg | Sodium: 2537mg | Potassium: 921mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

Step by step instructions

  • Salt the sardines with coarse salt and have them like this one or two hours.
  • Meanwhile, make the cachelos (see recipe) and keep them hot
  • Once the griddle is hot, shake off the excess salt of the sardines and place them on it.
  • Grill 3-4 minutes per side, depending on size.
  • Remove and serve with the cachelos.
Xoubas con cachelos
Xoubas (small sardines) with cachelos

The grilled sardines, or xoubas (small sardines), with cachelos is one of the most typical dishes of Galicia in the summer. They are roasted on an iron griddle over the embers and always on the outside because of the smell. Anyone who does not care and has a fireplace or wood fire inside the house can do it indoors. It is not my case because I live in a flat but who said fear ?.

I have made them, in this case xoubas (small sardines) whose smell is less persistent, clean and unscaled.

As it is not a question of setting fire to the kitchen for a few xoubas, I made them on an electric griddle that produces the most similar effect to the heat of the embers on the iron griddle. If you do not have this type of griddle you can make it in the pan.

Watch out! no oil is used. A tip: close all the doors of the house and put the smoke extractor to the maximum.

To see how the cachelos are made, although they are explained in the video, I refer you to the corresponding recipe.

By the way, they were delicious!

Ingredients

Servings 3 serves


  • 500 g sardine
  • 3 potato
  • coarse salt
  • 1 leaf bay

Step by step instructions

  • Salt the sardines with coarse salt and have them like this one or two hours.
  • Meanwhile, make the cachelos (see recipe) and keep them hot
  • Once the griddle is hot, shake off the excess salt of the sardines and place them on it.
  • Grill 3-4 minutes per side, depending on size.
  • Remove and serve with the cachelos.
Xoubas con cachelos
Nutrition Facts
Xoubas (small sardines) with cachelos
Amount Per Serving
Calories 340 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 133mg44%
Sodium 2537mg106%
Potassium 921mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.