How do you store the angulas with spicy garlic?

This dish is best served immediately, but you can store leftovers in the refrigerator for up to 1 day. Gently reheat in a frying pan with some extra olive oil to retain the flavors.

Kan ik angula’s vervangen?

Ja, spiering of sprotjes zijn prima alternatieven als je geen angula’s vindt. Ze geven een gelijkaardige tapaservaring.

Is dit gerecht pittig?

Het gerecht heeft een lichte tot middelmatige pittigheid. Wil je het zachter maken, gebruik dan minder chilipeper of laat de zaadjes weg.

Kan ik dit op voorhand maken?

Je kan de knoflook en chili al snijden op voorhand, maar bak de angula’s best vlak voor het serveren. Zo blijven smaak en textuur op hun best.

Waarmee serveer je dit het best?

Dit gerecht past perfect als tapa, amuse of klein voorgerecht. Serveer met brood, een partje citroen of in kleine schelpjes voor een feestelijke presentatie.

Angulas with spicy garlic

Name: Angulas with spicy garlic
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 1 clove of garlic 1 fresh red chili pepper Olive oil 50 g angulas. If you can&#39;t find angulas, you can also use smelt (little cucumber fish) or sprats. A few drops of lemon juice

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15min

•

Easy

This recipe for angulas (baby eels) with spicy garlic is a simple yet refined dish that is perfect for a special occasion. The combination of tender fish, lightly fried garlic, and a spicy chili pepper creates 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 appetizer and enjoy it with a small wooden fork.

Meer lezen

Ingredients

What do you need?

Quantity: 4P

1 clove of garlic 1 fresh red chili pepper Olive oil 50 g angulas. If you can't find angulas, you can also use smelt (little cucumber fish) or sprats. A few drops of lemon juice

Preparation method

How do you make this?

Peel and slice the garlic. Remove the seeds from the red chili pepper and slice it into fine rings.

Cover the bottom of the pan with a thick layer of olive oil and set it on low heat. Sauté the garlic slices until they start to turn light brown. Be careful: do not let them brown too much, as they will taste very bitter!

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

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