Surimi Angulas with Garlic Sauce, Pepus
Pepus / Spain / 111g
Why We Like It
You would struggle to find a pintxos bar in Spain’s Basque Country that didn’t serve Angulas (well, the more sustainable and much (much!) cheaper imitation anyway). A weekend spent touring the eateries of San Sebastian and Bilbao proved this, and so was born an obsession with the stuff - a small heap of these baby eels atop a pintxos of piquillo peppers, tuna mayonnaise, anchovy and tomato, or pretty much anything, made the perfect snack to accompany the Txakoli wine of the region.
What To Expect
The real deal Angulas sell for hundreds, or even thousands, of euros per kilo, and subsequently these baby eels are now listed as critically endangered due to the huge demand and overfishing. However, it is still possible to enjoy them in a sustainable (and bank balance friendly) way - Pepus make their Angulas from Surimi (an Asian fish paste created from abundant white fish), and it sure is convincing! Try them in Angulas a la Bilbaina (sauté thinly sliced garlic in olive oil, add a chopped chilli pepper and the drained elvers and heat through), or scattered warm or cold over salads.
Ingredients: sunflower oil, elver type fish paste (white fish, potato starch, egg albumin, enhancer:: E621, stabilisers: E407, E410 and E415, Squid ink (molluscs) and salt), salt spices and garlic
Pepus / Spain / 111g
Why We Like It
You would struggle to find a pintxos bar in Spain’s Basque Country that didn’t serve Angulas (well, the more sustainable and much (much!) cheaper imitation anyway). A weekend spent touring the eateries of San Sebastian and Bilbao proved this, and so was born an obsession with the stuff - a small heap of these baby eels atop a pintxos of piquillo peppers, tuna mayonnaise, anchovy and tomato, or pretty much anything, made the perfect snack to accompany the Txakoli wine of the region.
What To Expect
The real deal Angulas sell for hundreds, or even thousands, of euros per kilo, and subsequently these baby eels are now listed as critically endangered due to the huge demand and overfishing. However, it is still possible to enjoy them in a sustainable (and bank balance friendly) way - Pepus make their Angulas from Surimi (an Asian fish paste created from abundant white fish), and it sure is convincing! Try them in Angulas a la Bilbaina (sauté thinly sliced garlic in olive oil, add a chopped chilli pepper and the drained elvers and heat through), or scattered warm or cold over salads.
Ingredients: sunflower oil, elver type fish paste (white fish, potato starch, egg albumin, enhancer:: E621, stabilisers: E407, E410 and E415, Squid ink (molluscs) and salt), salt spices and garlic
Pepus / Spain / 111g
Why We Like It
You would struggle to find a pintxos bar in Spain’s Basque Country that didn’t serve Angulas (well, the more sustainable and much (much!) cheaper imitation anyway). A weekend spent touring the eateries of San Sebastian and Bilbao proved this, and so was born an obsession with the stuff - a small heap of these baby eels atop a pintxos of piquillo peppers, tuna mayonnaise, anchovy and tomato, or pretty much anything, made the perfect snack to accompany the Txakoli wine of the region.
What To Expect
The real deal Angulas sell for hundreds, or even thousands, of euros per kilo, and subsequently these baby eels are now listed as critically endangered due to the huge demand and overfishing. However, it is still possible to enjoy them in a sustainable (and bank balance friendly) way - Pepus make their Angulas from Surimi (an Asian fish paste created from abundant white fish), and it sure is convincing! Try them in Angulas a la Bilbaina (sauté thinly sliced garlic in olive oil, add a chopped chilli pepper and the drained elvers and heat through), or scattered warm or cold over salads.
Ingredients: sunflower oil, elver type fish paste (white fish, potato starch, egg albumin, enhancer:: E621, stabilisers: E407, E410 and E415, Squid ink (molluscs) and salt), salt spices and garlic
