Ingredients

400 g baby eels, 4 cloves garlic, 4 slices of <i>guindilla</i> (Spanish hot chilli peppers), 1.5 dl olive oil, and salt

Preparation

Pour the oil into an earthenware casserole and heat. Then add the garlic in fine slices and the<i>guindilla</i> rings, and when the garlic begins to change colour, remove the casserole from the heat and allow to cool a little. Then add the baby eels, previously cooked, and return the casserole to the stove, stirring with a wooden fork over very high heat. Season.

To serve

Before the eels begin to bubble, remove from heat and serve immediately in individual earthenware casseroles.