Angulas Recipe
tiny eels that look like white spaghetti with eyes, in the fried tortilla
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Ingredients
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Angulas on fried tortilla
Method
Angulas on fried tortilla
- 1
Crisp the tortillas
Warm a large skillet over medium heat. Lightly toast each small tortilla on both sides until crisp and golden. Transfer to a warm plate.
- 2
Prepare garlic oil
In the same skillet, add the extra-virgin olive oil and gently sauté minced garlic until fragrant and just starting to color, about 1 minute. Add red chili flakes and smoked paprika (if using) and bloom for about 20-30 seconds without burning.
- 3
Warm the angulas
Add the angulas to the garlic oil and swirl gently just until heated through, about 1–2 minutes. Do not overcook to preserve their delicate texture.
- 4
Assemble and finish
Place a crisp tortilla on each serving plate. Spoon a portion of warm angulas over each tortilla. Drizzle with lemon juice, sprinkle with chopped parsley, and season with a pinch of salt to taste. Serve immediately.