Conservas De Cambados Angulas (Baby Eel)
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We're always on the hunt for the best flavors. Sometimes this means stepping out of our backyard and across oceans to bring you the best tinned seafood from other regions of the world.
Conserva means "to preserve" in Spanish and is an essential part of Spanish culinary tradition. Producers of conservas take great pride in the quality of ingredients, including the oils and seasonings that blend over time with the seafood. Conservas are not just an alternative to fresh seafood, but something wholly different. The canning process is purposefully done to transform the food inside into something special.
Angula was originally a conventional fisherman's dish eaten in the Basque Country, a corner of southwestern France known for rich culinary heritage and great taste. If you've never tried Angula, this is your chance to explore a new taste and culture.
Tasting notes: A special dish that everyone can enjoy, any time. These eels are hand-selected with great care and covered with olive oil and chili pepper, gracing them with a light, spicy touch.
Serve it up: Angulas (baby eels) are perfect served hot in a clay pot or at room temperature. Consider the classic Spanish recipe, a la bilbaína, which involves eels in an earthenware dish with garlic, olive oil, and chili peppers cut in rings. You may also add white wine and season the angulas with salt and pepper. Other similar recipes tend to include Del Piquillo pimientos, julienne, and herbs like thyme and bay leaf to create a spiced oil. There are several ways to enjoy angulas at dinner, such as part of a multi-course meal, tapas-style, or mixed within a spicy spaghetti. Follow a classic recipe, serve it on crusty bread, or eat it on a flavorful Torta de Aceite. You can also pair angulas with vermouth or other aperitifs that date back to original tapas culture. Vermouth (either sweet or savory) will create more depth, nuance, and complexity. We recommend starting with a sweet vermouth, as this is the original mate for tinned seafood, but spread your wings and grab a dry vermouth or any other aromatized wine or aperitif that strikes your fancy. If it's herbaceous, sweet, or both, you'll likely enjoy it.
Source: Northern Spain
Harvested: Hand-harvested by net
Ingredients: Eel, olive oil, chile pepper