Xoubas (small sardines) with cachelos

Xoubas (small sardines) with cachelos

The xoubas (small sardines) with cachelos are the same as the grilled sardines with cachelos, one of the most typical Galician dishes in the summer.

Course First dish

Cuisine Galician

Keyword Galician-style boiled potatos, potatoes, sardines, small sardines

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 432.45kcal

Ingredients

500 g small sardine
3 potato
coarse salt
1 leaf bay

Instructions

Salt the xoubas with coarse salt and keep them that way for one or two hours.
Meanwhile, make the cachelos (see recipe) and keep them warm
Once the griddle is hot, shake off the excess salt from the xoubas and place them on the griddle.
Grill 3-4 minutes on each side, depending on the size.
Remove and serve with the cachelos.

Video

Notes

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

I have made them, in this case xoubas (sardines) with cachelos, whose smell is less persistent, clean and unscaled. As it is not a matter of setting fire to the kitchen for some xoubas, I made them on an electric griddle that produces the effect most similar to the heat of the embers on the iron griddle. If this type of griddle is not available, they can be done in the pan.

Attention! no oil is used. One tip: close all the doors of the house and set 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 !!

Nutrition