Angulas a la Bilbaína

Ingredients

• 250g (8.8 oz) baby eels 250g (8.8 oz) baby eels
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 small chili peppers, finely chopped 2 small chili peppers, finely chopped
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 15g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Add the minced garlic and chili peppers to the skillet and sauté until fragrant.
3. 3.
   Add the baby eels to the skillet and cook for 3-4 minutes, stirring gently.
4. 4.
   Season with salt to taste and continue cooking for another 2 minutes.
5. 5.
   Remove from heat and garnish with fresh parsley.
6. 6.
   Serve hot as a tapa or appetizer, accompanied by crusty bread.

Treat your ingredients with care...

• Baby eels — Ensure that the baby eels are fresh and properly cleaned before cooking. If fresh baby eels are not available, you can use frozen ones, but make sure to thaw them completely before cooking.

Tips & Tricks

• If you prefer a milder flavor, you can reduce the amount of chili peppers used in the recipe.
• Serve Angulas a la Bilbaína with a squeeze of fresh lemon juice for an extra burst of citrusy flavor.
• Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.

Serving advice

Serve Angulas a la Bilbaína as a tapa or appetizer, accompanied by a glass of chilled white wine. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Angulas a la Bilbaína in a shallow serving dish, allowing the eels to be the star of the show. Drizzle a little extra olive oil on top and sprinkle with chopped parsley for an elegant touch.