Young conger eel. 5 centimeters long, thin, white and light grey coloured, looks like a short spaghetti. Very appreciated as gastronomic delight in some regions of northern Spain, and very expensive too! You can prepare it with olive oil an laminated garlic, first warm up the oil, fry the laminated garlic and a few cayena pieces. after that fry the angulas for a few seconds, justs to warm then up. Much better if you use a small earthenware casserole to cook.
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