Baby eels, or Angulas as they are called in Spain, are one of the most luxurious seafood delicacies of Spain. These mild, tender baby eels are carefully prepared in olive oil with a touch of heat coming from red peppers. Served hot, 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 baby eels.
Heat the angulas over low heat, or heat the unopened tin in a hot water bath. Serve with crusty bread and a delicious glass of Albariño wine from Galicia.
