Eels, Bilbao Style

Recipe Ingredients

1 lb	454g / 16oz	Baby eels (angulas)
1 cup	237ml	Extra-virgin olive oil
6		Garlic cloves - finely chopped
1/2		Ancho chile - cut fine julienne
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Rinse eels in cold water and drain.

In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper.

This recipe yields 4 servings as an appetizer.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A30) - from the TV FOOD NETWORK

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