Bilbao/Basque Baby Eels (Angula’s) Recipe
Angula's, often regarded as one of Spain's priciest delicacies, are typically enjoyed tapas-style as part of a multi-course meal. They are also commonly paired with spaghetti.
Ingredients
- Baby eels (150 gm) – 5.3 oz.
- Lemon – 1/2
- Fresh chili peppers – 2
- Garlic cloves – 2
- Extra virgin olive oil – 1-2 tbsp
- Mixed salad leaves – 1 bag
- Bread (of your preference) – optional
Instructions
- Begin by taking the chilli peppers and washing them properly. Cut them in half and make sure to take out the seeds and membranes. Cut them thinly.
- Now take the garlic and peel it. Once done, finely slice or mince the garlic cloves.
- The next step is to take a medium-sized pan and heat oil in it. Add in the garlic, chilies and baby eels. On a medium flame, sauté all the ingredients for about 2-4 minutes. Make sure to stir occasionally.
- While the above ingredients are cooking, take the bread and toast it properly on both sides. Once done, slice it and place it on a plate along with the salad leaves on the side.
- Take a lemon and squeeze it over the prepared sautéed mixture. Check if the taste is according to your preference. Add to taste.
- Transfer the baby eel mixture on top of the toasted bread. Place another piece of toasted bread on top and there you have it! Your delicious baby eels are ready to be consumed.
Nutrition
Calories: 367kcalCarbohydrates: 15gProtein: 21gFat: 26gSaturated Fat: 4gCholesterol: 121mgSodium: 130mgFiber: 2gSugar: 4g
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