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.