Garlic Gulas Recipe: 4 Innovative Twists to Master it
Garlic gulas, the beloved Spanish dish of imitation baby eels, have become a mainstay at many holiday tables as a flavorful and budget-friendly alternative to the pricier angulas. This dish’s mild flavor combined with the warm richness of garlic makes it a holiday hit, especially during Christmas. In my family, garlic gulas are a nostalgic tradition embraced as part of our holiday feast. Each year, they bring us back to the days when we enjoyed angulas, and today, garlic gulas have won their place in our celebrations.
Ingredients
- 250 g (8.8 oz) Gulas (imitation baby eels)
- 4 tbsp Extra virgin olive oil
- 4 Cloves of garlic, thinly sliced
- 1 Small red chili pepper, thinly sliced (optional, for a spicy kick)
- Salt to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Instructions
- Prepare the garlic and chiliThinly slice the garlic cloves. If using a chili pepper for extra heat, slice it into thin rings.
- Heat the olive oilIn a medium-sized skillet, heat the olive oil over medium heat for about 1–2 minutes, or until it begins to shimmer.
- Add the gulas and chiliGently add the gulas to the skillet, along with the sliced chili pepper if you’re using it. Stir the gulas gently to coat them with the garlic-infused oil. Continue to cook for about 2–3 minutes, or until the gulas are heated through.
- Season and garnishAdd a pinch of salt to taste, stirring to combine. Remove the skillet from heat, then sprinkle the gulas with freshly chopped parsley.
- ServeTransfer the garlic gulas to a pre-warmed clay dish for an authentic presentation, or serve directly from the skillet. Serve immediately with crusty bread for dipping in the garlic oil.
Notes
Extra Tip for Best Results
- Serving warm: Serve the gulas immediately to ensure they’re warm and flavorful.