?Angulas a la donostiarra? Ingredients: Baby eels
3 tablespoons of olive oil
2 garlic cloves
Dry chilli
A sprig of parsley Preparation: Brown two garlic gloves in a frying pan with three tablespoons of olive oil.
Add the olive oil, garlic and chilli and baby eels to a clay dish on the hob.
Stir slowly with a wooden fork and after a minute remove all the oil from the dish.
Put the clay dish back on the ring, add half tablespoon of water and cook for one more minute.
Serve in the same dish, with a plate underneath and a sprig of parsley on top.
3 tablespoons of olive oil
2 garlic cloves
Dry chilli
A sprig of parsley Preparation: Brown two garlic gloves in a frying pan with three tablespoons of olive oil.
Add the olive oil, garlic and chilli and baby eels to a clay dish on the hob.
Stir slowly with a wooden fork and after a minute remove all the oil from the dish.
Put the clay dish back on the ring, add half tablespoon of water and cook for one more minute.
Serve in the same dish, with a plate underneath and a sprig of parsley on top.
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