These celebrated little sardines from Galicia are caught by net along the shores of the Rianxo estuaries of northern Spain. Extremely tender with a mild flavor, they will redefine your idea of sardines. Serve with a fresh white wine or a cool beer and some crusty bread.

The fish are prepared fresh just hours after harvest. They are washed in fresh seawater and then sautéed in olive oil to give the fish a firm texture so that it will not break up. Then the sardines are cooled and drained of any excess olive oil. One by one, they are layered in the tin. They are a wonderful delicacy, well worth the careful detail.

Chef José Andrés works with the artisans at Los Peperetes to make this premium seafood for his personal collection. The are obsessive about quality and source their sardines locally from trusted fishermen.