Eels to Bilbao

This has been one of our appetizers of these Christmas holidaysIt is simple but it is very tasty and the children eat it quite well, but be careful not to take the chilli.

This recipe was prepared for me at the thermomix world congress this year and it seemed like a good idea for an aperitif at this time, because in just fifteen minutes We have it ready, it is very simple, the only thing that I reduced the amount of oil because the recipe marked 80 grams and to my liking they were left with a lot of oil for 200 grams of eels. 50 g was more than enough for me.

Of course, before preparing the recipe, we preheat a clay pot in the oven, to serve the eels there and they are finished making and keep the heat in the hot clay.

Eels to Bilbao

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A classic starter to taste at Christmas

• Silvia Benito

• Recipe type: incoming
• Rations: 4

• Cooking time: 13M
• Total time: 13M

Ingredients

• 50 gr of extra virgin olive oil
• 2-3 sliced ​​garlic cloves
• 1/2 chilli, chopped without seeds (I added a small cayenne)
• 200 g of gulas
• 1 tablespoon vinegar (optional)

Music

1. We preheat a clay pot in the oven.

2. We put the oil in the glass and program 5 minutes, varoma temperature, speed 1.

3. Add the garlic and program 5 minutes, varoma temperature, left turn, spoon speed.

4. Add the chilli and the eels to fry, 3 minutes, varoma temperature, left turn, speed 1. In the last 15 seconds, add the vinegar through the jar.

5. We serve immediately in the clay pot.

Equivalences with TM21