Angulas are one of the supreme seafood delicacies of Spain. These mild, tender baby eels are carefully prepared in olive oil with a touch of red pepper. Served hot in a cazuela, they are one of the most distinctive, delicious tapas you will ever try.
These tiny eels are harvested by net from the streams of northern Spain. They are then carefully cooked in olive oil to preserve the delicate flavor and texture of the precious angulas. Heat the angulas in a cazuela over low heat, or heat the unopened tin in a 'baña maria', or hot water bath. Serve with crusty bread and a crisp glass of Albarino wine from Galicia.
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