Known as the caviar of Northern Spain, angulas are typically eaten with some simple garlic and oil. A wooden Boj fork, rather than a metal one, is recommended so that the flavor of the dish remains unchanged. These tiny baby eels are one of the most supreme seafood delicacies of Spain and can be sauteed "Bilbao" style at home, which only takes about 10 minutes.
Known as the caviar of Northern Spain, angulas are typically eaten with some simple garlic and oil. A wooden Boj fork, rather than a metal one, is recommended so that the flavor of the dish remains unchanged. These tiny baby eels are one of the most supreme seafood delicacies of Spain and can be sauteed "Bilbao" style at home, which only takes about 10 minutes.
Consider the classic Spanish recipe, "Angulas a la Bilbaina," which involves angulas in an earthenware dish with garlic, olive oil, and chili peppers cut in rings.
You may also add white wine and season the baby eels with salt and pepper. Other similar recipes tend to include Del Piquillo pimientos, julienne, and herbs like thyme and bay leaf to create a spiced oil. There are several ways to enjoy angulas at dinner, such as part of a four-course meal, tapas style, or with a spicy spaghetti.
Known as the caviar of Northern Spain, angulas are typically eaten with some simple garlic and oil. A wooden Boj fork, rather than a metal one, is recommended so that the flavor of the dish remains unchanged. These tiny baby...
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