400 g baby eels, 4 cloves garlic, 4 slices of guindilla (Spanish hot chilli peppers), 1.5 dl olive oil, and salt
Pour the oil into an earthenware casserole and heat. Then add the garlic in fine slices and theguindilla 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.
Before the eels begin to bubble, remove from heat and serve immediately in individual earthenware casseroles.
Czas gotowania: 30 minutes
Stopień trudności: Average
Sezon: All year round