Angula is the
Spanish word for an elver, or baby
eel. (The word for an adult eel is
anguila.) It is 5 centimeters long, thin, white and light grey coloured, and looks like a short spaghetto. It is highly appreciated as a gastronomic delight in some regions of northern
Spain, and very expensive too! You can prepare it with olive oil and laminated
garlic: first warm up the oil, fry the laminated garlic and a few
cayena[?] pieces. After that fry the angulas for a few seconds, just to warm then up. It is best to cook in a small earthenware casserole.