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Saute Baby Eels ‘Bilbao’ Style

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine Basque, seafood
Servings 4 People


  • 600 gr fresh baby eels or elvers
  • 4 large garlic cloves peeled and thinly sliced
  • 4 tbsp of extra virgin olive oil of 0.4˚
  • 1 Red guindilla or dried whole chilli sliced allow 2 slices per person


  • Angulas are traditionally cooked and served individually in a small earthenware dish with a special wooden fork made out of Boj wood.
  • Heat 1 tbsp of the oil in each dish with the garlic and the slices of guindilla, the more guindilla the hotter the dish.
  • When the garlic is starting to turn lightly brown and the oil is smoky, add the dried guindilla, followed by the angulas, remove the pan from the heat and
  • stir with the wooden fork and serve immediately.
  • Make sure you stir them continuously so the eels are well coated in the oil.


This recipe is sponsored by Mediterranean Supermarket 
Keyword Basque, basque cuisine, Basque recipes