Exquisite freshwater baby eels are carefully harvested in northern Spain. They’re prepared in olive oil to enrich the delicate flavor and texture of the coveted angular. A timeless delicacy.
A true Spanish delicacy that everyone can enjoy at 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. The "angulas" (baby eels) are perfectly hot in a clay pot or at room temperature.
"Enjoy them at room temperature or heat them up in a traditional terra cotta pot. You can also warm them up in their unopened tin in a baño maria hot water bath. Eat them with toasted bread or crackers."