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Loading...This iconic Basque tapa from Spain's northern coast features tiny baby eels (angulas) flash-sautéed in olive oil infused with garlic and mild chili. Traditionally served sizzling in a clay cazuela, it is one of the most prized pintxos of San Sebastián and the entire Basque Country.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings4
Yield4 tapas servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 0 gSugar
- 22 gProtein
- 280 mgSodium
- 320 mgPotassium
- 40 mgCalcium
- 2 mgIron
- 3 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Sauté
- 400 g (14 oz) fresh baby eels (angulas), or surimi-based gulas as a substitute
- 120 ml (1/2 cup) extra virgin olive oil
- 5 cloves garlic, very finely minced
- 2 dried guindilla chilies, seeded and finely minced (or 1/4 tsp cayenne)
- 1/2 tsp fine sea salt
- 1 tbsp fresh lemon juice
- 1 tbsp flat-leaf parsley, finely chopped
Directions
- If using frozen angulas, thaw gently in a bowl of cold water for 15 minutes, then drain and pat dry thoroughly with paper towels.
- Heat the olive oil in a traditional cazuela de barro (earthenware dish) or a small skillet over the lowest possible heat for 2 minutes to warm through.
- Add the minced garlic and chilies and cook gently for 2 to 3 minutes, swirling the pan, until the garlic turns a pale blonde color – it must never brown or it will turn bitter.
- Increase heat to medium and add the baby eels in a single layer. Toss gently with a wooden spoon for about 90 seconds, just until the eels are heated through and glistening.
- Season with sea salt, finish with a quick squeeze of lemon juice, and scatter the chopped parsley over the top.
- Remove from heat and carry the cazuela directly to the table, set on a wooden trivet, alongside plenty of crusty country bread to soak up the golden, aromatic oil.
- Serve immediately while the oil is still bubbling, accompanied by a chilled Txakoli or dry fino sherry.
Cook’s Notes
- Authentic angulas are a heavily regulated and extremely expensive Spanish delicacy; the more common 'gulas' (surimi strips flavored to mimic eel) is what most home cooks and even many Basque bars actually use.
- The cazuela de barro should be warmed before adding ingredients – a cold clay dish can crack and will not give the characteristic gentle sizzle.
- Keep the heat low: burnt garlic is the most common mistake and will ruin the dish's delicate flavor within seconds.
- If guindilla chilies are unavailable, substitute a small piece of dried ñora pepper or a pinch of mild Aleppo pepper for authentic Basque character without excess heat.
- For a richer finish, a single tablespoon of dry white wine or brandy can be splashed in just before removing from heat.
