Recipe
Angulas a la cazuela
Sizzling Spanish Delight: Angulas a la Cazuela
4.7 out of 5
Indulge in the flavors of Spanish cuisine with this authentic recipe for Angulas a la cazuela. This traditional dish showcases the delicate and tender texture of baby eels, cooked to perfection in a rich and flavorful sauce.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low-carb, Mediterranean diet
Allergens
Fish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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500g (1.1 lb) baby eels 500g (1.1 lb) baby eels
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4 tablespoons olive oil 4 tablespoons olive oil
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
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Salt, to taste Salt, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 18g, 3g
- Carbohydrates (total, sugars): 1g, 0g
- Protein: 20g
- Fiber: 0g
- Salt: 0.5g
Preparation
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1.Rinse the baby eels thoroughly under cold water and pat them dry with a paper towel.
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2.Heat the olive oil in a cazuela or a large skillet over medium heat.
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3.Add the minced garlic and red pepper flakes to the cazuela and sauté for 1-2 minutes until fragrant.
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4.Carefully add the baby eels to the cazuela and season with salt. Cook for 5-7 minutes, stirring gently, until the eels are cooked through and tender.
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5.Remove the cazuela from heat and garnish with fresh parsley.
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6.Serve the Angulas a la cazuela hot with crusty bread on the side.
Treat your ingredients with care...
- Baby eels — Make sure to rinse the baby eels thoroughly to remove any impurities before cooking.
Tips & Tricks
- If you can't find baby eels, you can substitute them with small shrimp or even squid rings for a similar texture.
- Adjust the amount of red pepper flakes according to your spice preference.
- Serve the Angulas a la cazuela with a squeeze of lemon juice for a refreshing twist.
- Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.
- This dish is best enjoyed with a glass of crisp white wine.
Serving advice
Serve the Angulas a la cazuela as a tapa or appetizer, accompanied by crusty bread to fully enjoy the flavors and soak up the sauce.
Presentation advice
Present the Angulas a la cazuela in the traditional cazuela or a rustic clay pot to enhance the authenticity of the dish. Garnish with fresh parsley for a pop of color.
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