Tiny Delights in Garlic Infusion
Modern Angulas a la BilbaínaAngulas, the exquisite baby eels, are treasured as a delicacy in Spain. Once a rarity, they are now more accessible in specialty stores. This modern take on Angulas a la Bilbaína maintains the classic combination of olive oil, garlic, and a touch of hot red pepper but adds a contemporary flair to this delightful dish.
Ingrediënten
For 1 Serving
- 3 tablespoons of high-quality olive oil
- 1 large garlic clove thinly sliced
- ½ dried red chili pepper deseeded and cut into 3 pieces
- ¼ pound of baby eels
Instructies
- In a 5-inch individual earthenware casserole dish or a small saucepan, place the olive oil, thinly sliced garlic, and the cut red chili pepper.
- Heat the mixture over medium-high heat until the garlic begins to sizzle and turns a delicate golden hue.
- Immediately add the baby eels to the hot oil, all at once - resist the urge to stir.
- Remove the dish from the heat promptly and cover it with a plate.
- Bring the covered dish to the table and unveil it in front of your guests.
- Lightly stir the baby eels, and serve this modern twist on Angulas a la Bilbaína while it's piping hot.
Notes / Tips / Wine Advice:
Savor the exquisite flavors of this modern Angulas a la Bilbaína, where tradition meets contemporary taste!
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