Total time:
5 mins

Angulas (Baby Glass Eels) Bilboa Style



1 clove garlic, finely sliced
1/2 red chili, finely sliced



  1. Heat the olive oil in a pan with the garlic and the slices of chili over medium heat.
  2. When the garlic is starting to turn lightly brown and the oil is smoky, add the chili, followed by the angulas.
  3. Remove the pan from the heat, stirring the angulas and chili continuously with a wooden fork to ensure the eels are well coated in the olive oil.
  4. Remove and serve immediately.