Angulas a la cazuela

Ingredients

• 500g (1.1 lb) baby eels 500g (1.1 lb) baby eels
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 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): 18g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 20g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the baby eels thoroughly under cold water and pat them dry with a paper towel.
2. 2.
   Heat the olive oil in a cazuela or a large skillet over medium heat.
3. 3.
   Add the minced garlic and red pepper flakes to the cazuela and sauté for 1-2 minutes until fragrant.
4. 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.
5. 5.
   Remove the cazuela from heat and garnish with fresh parsley.
6. 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.