- Real baby eels from Galicia
- Packed in olive oil
- Size - 4 oz/111 g Tin
Angulas are one of the supreme seafood delicacies of Spain. These mild, tender baby eels are carefully prepared in olive oil with a touch of red pepper. Served hot in a cazuela, they are one of the most distinctive, delicious tapas you will ever try.
These tiny eels are harvested by net from the streams of northern Spain. They are then carefully cooked in olive oil to preserve the delicate flavor and texture of the precious angulas.
Heat the angulas in a cazuela over low heat, or heat the unopened tin in a 'baña maria', or hot water bath. Serve with crusty bread and a crisp glass of Albarino wine from Galicia.
Baby eels, olive oil, salt and cayenne pepper.
Serving size, 2oz (55g). Servings per container, 1. Calories 129, calories from fat 74. Total fat 8g (13%), sat. fat 2g (8%), cholesterol 88mg (30%), sodium 36mg (2%), total carbs 0g (0%), fiber 0g (0%), sugars 0g, protein 13g. Vitamin A 42%, Vitamin C 2%, calcium 2%, iron 2%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"A special, rare, treat"
Cathleen - Phoenix , AZ December 2018
"These baby eels are delicate and have a very mild taste. I paired them with the mushroom Pate with white truffles and they were delicious."
Daniel - Gilbert, AZ November 2017
"Very good quality of baby eel, and we got just on time for my Dad's Birthday. "
Enrique - Schertz, TX July 2017
"Awesome with slice Avocado and crackers."
JOHN - SAN ANTONIO, TX April 2016
Dennis - Poway, CA November 2014
VEGGO - PALMETTO, FL June 2013