"Angulas" is the Spanish name for young European eels, or "elver" eels. Although baby eel was originally a common fisherman's dish eaten in the Basque Country, it is now considered a delicacy. Use true angulas or mock eels to make this simple and delicious dish with olive oil, garlic and a bit of hot pepper to prepare this classic Basque dish.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 Servings
Ingredients:
- 14 oz (400 gr) angulas (elver eels) or mock angulas
- 5 cloves garlic
- virgin olive oil
- 1 small hot pepper, such as cayenne pepper
Preparation:
Note: True angulas or elver eels are very expensive. Mock angulas, commonly called gulas may be substituted.
If using authentic angulas, be sure that they have been thoroughly cleaned and drained. If using the mock angulas, drain liquid they are packed in.
Peel and slice garlic. Remove seeds and slice pepper into thin rings. Place an oven-proof glazed ceramic dish (8 or 10 inch) on low heat. Pour enough olive oil to cover the bottom of the dish. Sauté the garlic slices on low heat until they begin to turn golden in color.
Add the pepper rings and angulas to the garlic. Using a wooden spoon or fork, stir to mix well and heat evenly for 1-2 minutes. Serve immediately.
