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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Spices
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Catégories
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Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Deli
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
-
MenuBack
-
CHRISTMAS SELECTION
-
-
Tous les produits festifs
-
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
Deli
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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LUZIENNE STYLE BABY SQUID
Albert Ménès brings you a typical recipe from the Basque country - Luzienne-style baby squid! You can use and abuse the full-flavoured sweet Basque pepper to spice up these baby squid. Serve with white rice!
For 4 people
Difficulty: Medium
Preparation: 30 mins
Cooking: 3 hrs 20 mins
Ingredients
25 baby squid
1 pinch of Albert Ménès Espelette pepper
2 pinches of sweet Basque pepper
1 drizzle of olive oil
2 onions
1 litre of tinned tomato puree
3 fresh peppers
1 small pinch of sugar
Salt
1 small glass of cognac
Preparation
Pour 4 large tablespoons of Albert Ménès olive oil into an earthenware dish. Heat gently, then add the sliced body and tentacles of the squid. Let them brown on a low heat for about 45 minutes.
While the squid are cooking, cut the two onions into pieces and fry them in a little olive oil. Then add the tomato purée, diced peppers, sugar, salt and the two Albert Ménès peppers according to taste.
Let cook for 35 minutes before putting the mixture through a blender. Pour the sauce over the squid and cook gently for at least two hours.
Before serving, heat a glass of cognac, flambé it and pour it into the sauce.
Related product
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PDO Espelette Pepper
Price: €17.50
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