Conservas De Cambados Angulas Recipe

Prepare jars

Sterilize one 500–600 ml glass jar with a tight lid. Wash jar and lid in hot soapy water, rinse. Pour vinegar and water into a small saucepan and bring to a low simmer. Submerge the jar and lid (lids on the side) in the simmering vinegar-water for 5 minutes to sanitize. Remove with tongs and place upside down on a clean towel to dry.

Blanch and drain angulas

Bring a medium saucepan of lightly salted water to a gentle boil. Add the baby eels and blanch for 20–30 seconds — just enough to make them firm but not overcook. Using a fine-mesh skimmer, transfer the angulas to a bowl of ice water to stop cooking for 30 seconds, then drain thoroughly on paper towels. Pat gently to remove excess moisture.

Infuse oil

In a small saucepan, combine the olive oil, sliced garlic, broken chili, bay leaf (if using), lemon zest, salt, and pepper. Warm over low heat — do not let the oil reach a simmer or smoke. Maintain a gentle warming for 6–8 minutes until the garlic becomes fragrant and just begins to color very lightly. This flavors the oil without crisping the garlic to hard chips. Remove from heat and let sit for 2 minutes.

Combine angulas and oil in jar

Place the drained angulas gently into the sterilized jar. Pour the warm (not hot) infused olive oil over them, ensuring the angulas are completely submerged. Use a small spoon to remove any trapped air bubbles. Add a final pinch of sea salt and a twist of black pepper on top if desired. Seal the jar while still warm.

Rest and store

Let the jar cool to room temperature, then refrigerate upright for at least 24 hours before eating to allow flavors to meld. The conserva will keep in the refrigerator for up to 10–14 days. For longer storage (shelf-stable), proper canning techniques and heat-processing are required; this recipe is intended as a refrigerated conserva.

Serve

Serve chilled or at cool room temperature. Spoon angulas from the oil onto toasted bread or small plates. Drizzle a little of the preserved olive oil over the toast and finish with a small squeeze of lemon if desired.