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4 exquisite peppers stuffed with crab in the pure "Donostiarra" style.
Dish from our Tribute Series of stuffed peppers, made with the traditional Donostiarra-style txangurro recipe based on leek, sea ox meat, homemade tomato, cognac and a touch of seafood stock. A level higher than the already high quality standard of all our dishes. Without bechamel, gluten or dairy, they are perfect for a gala meal. Ideal as a main dish or to share.
Serving and pairing advice: They can be served alone or accompanied by baked potatoes, quinoa or fried vermicelli
Instructions for use: Before opening, turn the container over so that the peppers are separated. Open and pour the contents into a saucepan. Fill the container with a little water and add it to the saucepan. Heat over low heat with a lid for 4 minutes without touching the peppers to avoid breaking them and serve. In the microwave, pour the contents onto a plate and heat at medium power for 3 minutes.
Ingredients: Piquillo pepper , sea ox (11%), onion, leek, carrot, fish stock , hake, gluten-free breadcrumbs , garlic and paprika.
4 exquisite peppers stuffed with crab in the pure "Donostiarra" style.
Dish from our Tribute Series of stuffed peppers, made with the traditional Donostiarra-style txangurro recipe based on leek, sea ox meat, homemade tomato, cognac and a touch of seafood stock. A level higher than the already high quality standard of all our dishes. Without bechamel, gluten or dairy, they are perfect for a gala meal. Ideal as a main dish or to share.
Serving and pairing advice: They can be served alone or accompanied by baked potatoes, quinoa or fried vermicelli
Instructions for use: Before opening, turn the container over so that the peppers are separated. Open and pour the contents into a saucepan. Fill the container with a little water and add it to the saucepan. Heat over low heat with a lid for 4 minutes without touching the peppers to avoid breaking them and serve. In the microwave, pour the contents onto a plate and heat at medium power for 3 minutes.
Ingredients: Piquillo pepper , sea ox (11%), onion, leek, carrot, fish stock , hake, gluten-free breadcrumbs , garlic and paprika.
