Baby Eels in Olive Oil (angulas en aceite de oliva), a rare delicacy in Spain. Do not accept surimi substitutes; these are true angulas, available in limited quantity. Celebrate La Tomboradda, the biggest festival of the year in San Sebastián, year-round.
"We ate the angulas on sourdough bread crusts and then dipped the spongy sourdough innards in the olive oil, with a sprinkling of salt. This was a special food for a special occasion picnic. We hope to do it again next year." - Maria F., a happy customer
Why so expensive? In the 1970s angulas began to show up on menus of the most renowned Basque restaurants like Arzak. More top chefs began cooking with them, driving up demand, while regulations to preserve wild populations limited supply, the perfect recipe for a high price.
This doesn't stop Spaniards from seeking out authentic tiny elver eels for celebratory circumstances. Prepared and packed by hand in olive oil, salt, and cayenne pepper, the eels are most often enjoyed on Christmas, New Year's, and San Sebastián Day, traditionally served gently warmed with a touch of sautéed garlic.
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