Dish

Angulas a la cazuela

Angulas a la cazuela is made by sautéing baby eels in garlic and olive oil. The dish is typically served with bread or potatoes. The eels used in the dish are very small and delicate, and are often referred to as "glass eels" due to their translucent appearance. The dish is known for its rich and savory flavors, and is a favorite among seafood lovers in Spain.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood

Origins and history

Angulas a la cazuela is a traditional Spanish dish that has been enjoyed for centuries. It is believed to have originated in the Basque region of Spain, and has since become popular throughout the country. The dish is often served at special occasions such as weddings and religious festivals.

Dietary considerations

This dish is not suitable for those with fish or shellfish allergies. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of angulas a la cazuela, with different regions of Spain adding their own unique twist to the dish. Some variations include adding tomatoes or peppers to the sauce, or using different types of seafood such as shrimp or squid.

Presentation and garnishing

Angulas a la cazuela is typically served in a cazuela, which is a traditional Spanish earthenware dish. The eels and sauce are arranged in an attractive manner, and garnishes such as fresh parsley or lemon wedges can be added for extra flavor and visual appeal.

Tips & Tricks

To make the dish even more flavorful, use high-quality olive oil and fresh garlic. This will enhance the natural flavors of the eels and create a more complex flavor profile.

Side-dishes

Angulas a la cazuela is typically served with bread or potatoes, but can also be enjoyed with other Spanish side dishes such as tortilla or patatas bravas.