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.

Can I substitute angulas?

Yes, smelt or sprats are good alternatives if you can't find angulas. They provide a similar tapas experience.

The dish has a mild to medium spiciness. If you want to make it milder, use less chili pepper or omit the seeds.

Can I make this in advance?

You can chop the garlic and chili in advance, but it's best to cook the angulas just before serving. This way, they maintain their flavor and texture at their best.

What do you serve this with?

This dish is perfect as a tapa, amuse-bouche, or small appetizer. Serve with bread, a wedge of lemon, or in small shells for a festive presentation.

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.

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?

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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.

Tips

Store in the fridge: this dish really tastes best fresh, but you can keep leftovers covered in the fridge for a maximum of 1 day.
Store in the freezer: not recommended. The texture of the fish deteriorates quickly after freezing and thawing.
:Reheat: very briefly and gently in a pan with a small splash of olive oil. Do not heat for too long, otherwise the angulas will become dry and tough.
Note for this recipe: 50 g of angulas for 4 people is more suitable as a small tapa or amuse-bouche, not as a full-fledged starter.