How do you keep the Angulas with spicy garlic?

This dish is best when you serve it right away, but you can keep leftovers in the fridge for a maximum of 1 day. Carefully heat it again in a frying pan with some extra olive oil to maintain the flavors.

Angulas with spicy garlic

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15min

•

Easy

This recipe for angulas (young eel) with spicy garlic is a simple but refined dish that is perfect for a special occasion. The combination of soft fish, slightly fried garlic and a spicy chili pepper provides an explosion of flavors. If you can't find Angulas, smelt or sprats are an excellent alternative. Serve this dish as a tapa or as a refined starter and enjoy it with a small wooden fork.

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Ingredients

What do you need?

Quantity: 4P

1 clove of garlic 1 fresh red chili pepper olive oil 50 g angulas. If you don't find Angulas, you can also use smelt (cucumbers) or sprotters. A few drops of lemon juice

Preparation method

How do you make this?

Peel and cut the garlic into slices. Remove the seeds from the red pepper and cut into fine rings.

Cover the bottom of the pan with a thick layer of olive oil and put on a low heat. Saut the garlic slices until they start to get light brown. Note: don't bake them too brown, because then they taste very bitter!

Add the angulas and the chili pepper rings. Stir carefully with a wooden spoon. Stew for a few minutes without a lid over a medium heat.

Serve immediately with a few drops of lemon juice, in shells.

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