Baby eels in casserole

Ingredients

  400 g baby eels, 4 cloves garlic, 4 slices of guindilla (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 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.

Presentation

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