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Galician style sardinellas


Once the sardinellas have been washed in warm salt water and meticulously cleaned, they are fried in olive oil to obtain the desired texture and to stop them from breaking. After their insertion into the cans, the covering liquid is added, based on olive oil, red pepper, onion, garlic and natural spices, prior to their sealing for sterilization.  Something a little different for accompanying rice, potatoes, pasta, etc.

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