Precious coveted baby eels are no thicker than a strand of spaghetti. They are harvested across Spain and have become so rare that 4 ounces can cost well over one hundred dollars. So some clever cooks have invented a substitute made from fish. The flavor is very similar to real baby eels – delicate, tender and very mild. They are prepared in olive oil, garlic and red pepper flakes. Heat them and serve in a cazuela terra cotta dish. This is a wonderful appetizer or tapa to go with a nice glass of white wine. So no need to break the bank with real angulas! Enjoy this excellent substitute.
Imitation Surimi Baby Eels