Ramon Pena Sardines in sauce 'Xouba'

For best eating experience, we highly recommend gently warming these floured, fried and stewed small sardines before serving. 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