Saute Baby Eels ‘Bilbao’ Style
- Angulas are traditionally cooked and served individually in a small earthenware dish with a special wooden fork made out of Boj wood.
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Cooking tools:
- Earthenware dish
- Wooden fork
- Pan
- Stove
- Measuring spoon
Ingredients
- 600 gr fresh baby eels or elvers
- 4 large garlic cloves (peeled and thinly sliced)
- 4 tbsp of extra virgin olive oil of 0.4˚
- 1 Red guindilla or dried whole chilli sliced (allow 2 slices per person)
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