The Pearl of the Gods presents its squid tapas at the ibérico pimientos escabèche. Made from piquillo compote (peppers mainly grown in Spain) and embellished with a hint of curry and a hint of hot pepper, this tapas recipe is appreciated for its warm and spicy note.
The squid, marinated in the escabèche, bring a sweet marine flavor and a beautiful balance.
Served with toasted toast and dry rosé wine, this aperitif product will delight your guests.
INGREDIENTS: Squid 55% (molluscs), piquillo stew 20% [piquillos, sunflower oil, garlic], olive oil, lemon 4%, onion, sugar, alcohol vinegar, lemon juice concentrate, Millac salt, seaweed [wakamé], curry, hot pepper, thickener: carrageenan (natural seaweed extract).
NUTRITIONAL VALUES: Energy: 747kJ / 179kcal • Fat: 11.0g of which saturated fatty acids: 1.6g • Carbohydrates: 9.0g of which sugars: 4.9g • Protein: 10.0g • Salt: 0.89g.