Saute Baby Eels ‘Bilbao’ Style
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket