Basque Country · Spain
Angulas
Angulas are baby eels (elvers), once a humble Basque food and now one of Spain's most expensive delicacies due to collapsing European eel stocks. The classic dish, angulas a la bilbaina, cooks them in an earthenware cazuela with olive oil, garlic and a slice of guindilla, eaten with a wooden fork.
Approximate, per 1 cazuela (~100g) baby eels in garlic oil. Values vary by recipe and portion.
Where it comes from
Angulas are baby eels (elvers), once a humble Basque food and now one of Spain's most expensive delicacies due to collapsing European eel stocks. The classic dish, angulas a la bilbaina, cooks them in an earthenware cazuela with olive oil, garlic and a slice of guindilla, eaten with a wooden fork. Associated with Christmas in Bilbao and the Basque coast, real angulas now fetch prices rivaling caviar, so most bars serve the surimi imitation 'gulas'.
Where to eat Angulas
0 restaurants worldwide serve it.
The variants
A la bilbaina
The traditional cazuela of elvers sizzled in garlic-and-chili oil.
Gulas (surimi)
Affordable fish-paste imitation used in most modern tapas.
Con gambas al ajillo
Gulas cooked with prawns and garlic as a budget tapa.
Revuelto de angulas
Elvers or gulas folded into softly scrambled eggs.
Cook it yourself
- Angulas
Baby eels flash-cooked in an earthenware cazuela with olive oil, garlic and a single dried chilli, a once-humble Basque treat now guarded as a luxury. The whole ritual is about timing: seconds too long and the delicate elvers toughen.