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Angulas- Real Baby Eels Precious coveted baby eels are no thicker than a strand of spaghetti. In Spain they are mostly enjoyed in a garlic sauce. But their delicate flavor makes them ideal for several other tapas. Penelope Casas suggests in her recipe book, "Tapas, The Little Dishes of Spain" that they be placed in Hollandaise sauce and then broiled. She also includes the classic recipe where they are sizzled in olive oil, garlic, and chili peppers much like 'gambas al ajillo' (garlic shrimp). As with 'gambas', they are normally served in individual portions in a small 'cazuela' (terra cotta dish). |
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Available from Amazon Price: $79.00 Updated on 7-25-2008.  |