Portioned glass eels
6 servings
45 minutes
Glass eels in portions are a delightful dish of Spanish cuisine that impresses with its texture and rich flavor. The origins of this recipe trace back to the traditions of Basque gastronomy, where eel was valued for its tenderness and ability to absorb spice aromas. In this preparation, the dish is made with olive oil, garlic, and spicy chili pepper, adding zest to it. Frying over high heat makes the eels tender and juicy, while the spicy notes of garlic and pepper elevate their taste to a new level. Serving in portioned forms retains heat, allowing enjoyment of the dish at the perfect temperature. This is a gastronomic pleasure for seafood lovers, especially those who appreciate the combination of delicacy and fiery brightness on one plate.
1
Prepare 6 portion molds, pour 2 tablespoons of oil into each, and add 2 cloves of garlic, then place them on the heat to warm up. Slice the chili pepper into rings.
- Olive oil: 12 tablespoons
- Garlic: 12 cloves
- Chili pepper: 2 pieces
2
Wait for the garlic to turn brown, remove from heat, let the oil cool, then distribute equal portions of eel and 2 pieces of chili pepper into molds.
- Garlic: 12 cloves
- Glass eel: 600 g
- Chili pepper: 2 pieces
3
Put it back on high heat and cook, stirring often with a wooden spatula, until the mixture boils.
4
Remove from heat, place each mold on a plate, and cover with another. Serve the dish hot.