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Angulas al ajillo
Angulas al ajillo
Angulas al ajillo is a traditional Spanish dish made from baby eels. These tiny eels are typically sautéed with garlic and olive oil, resulting in a flavorful delicacy. Angulas are considered a gourmet ingredient and are often enjoyed as a tapa or served over rice.
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Ingredients
- 200 g frozen Angulas or fresh baby eels
- 4 cloves garlic finely minced
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- freshly parsley chopped for garnish
Instructions
- If using frozen Angulas, thaw them according to the package instructions. If using fresh Angulas, make sure they are cleaned and rinsed properly.
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the minced garlic to the pan and sauté it until it becomes fragrant and lightly golden.
- Carefully add the Angulas to the pan, using caution as they can be delicate. Gently stir them with a wooden spoon or spatula.
- Cook the Angulas for about 2-3 minutes, or until they are heated through and slightly translucent.
- Season with salt and pepper to taste. Remember, Angulas have a delicate flavor, so go easy on the seasoning.
- Once cooked, transfer the Angulas to a serving dish, making sure to include the garlic and any remaining olive oil from the pan.
- Optionally, garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve the Angulas immediately as a tapa, accompanied by crusty bread or as a topping for rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 220kcal (11%)Carbohydrates: 1gProtein: 9g (18%)Fat: 20g (31%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 63mg (21%)Sodium: 26mg (1%)Potassium: 148mg (4%)Fiber: 0.1gSugar: 0.03gVitamin A: 1739IU (35%)Vitamin C: 2mg (2%)Calcium: 16mg (2%)Iron: 0.4mg (2%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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