Spanish-style Baby Eels in Garlic Sauce
Angulas a la Bilbaína
Equipment
- 5-inch individual earthenware casserole dish or small saucepan
Ingrediënten
- 3 tablespoons olive oil
- 1 large garlic clove thinly sliced
- ½ dried red chili pepper seeded and cut into 3 pieces
- ¼ pound baby eels
Instructies
- In a 5-inch individual earthenware casserole dish or small saucepan, combine the olive oil, thinly sliced garlic, and pieces of dried red chili pepper.
- Heat the mixture over medium-high heat until the garlic begins to sizzle and just turn golden.
- Immediately add the baby eels to the dish, all at once.
- Do not stir.
- Remove the dish from the heat immediately and cover it with a plate.
- Take the covered dish to the table, then uncover it and lightly stir the eels.
- Serve hot as an appetizer or main course.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these Spanish-style Baby Eels in Garlic Sauce with a crisp and light Spanish white wine such as Albariño or Txakoli. These wines will complement the delicate flavors of the dish and refresh the palate.Nutritional Information
Calories: 300 kcal | Carbohydrates: 1 g | Protein: 15 g | Fat: 25 g | Fiber: 0 g | Sugar: 0 g
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