Dish

Ancas de rana al ajillo

Garlic Frog Legs

Ancas de rana al ajillo is made by sautéing frog legs in olive oil with garlic and chili flakes. The dish is often served with a slice of bread to soak up the flavorful sauce.

European cuisine› Mediterranean cuisine› Spanish cuisine

Frog Dish

Origins and history

Ancas de rana al ajillo has been a popular dish in Spain for centuries. It is often served in tapas bars and restaurants throughout the country.

Dietary considerations

Ancas de rana al ajillo is not suitable for those with a shellfish or seafood allergy. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of ancas de rana al ajillo, with different seasonings and spices depending on the region and culture. Some variations include the addition of white wine or tomato sauce.

Presentation and garnishing

Ancas de rana al ajillo is often presented on a plate with the legs arranged in a visually appealing way. It is often garnished with fresh herbs and lemon wedges.

Tips & Tricks

When preparing ancas de rana al ajillo, it is important to cook the frog legs thoroughly to avoid any risk of foodborne illness. It is also important to choose high-quality meat from a reputable source.