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Eels, Bilbao Style

1 pound baby eels -- (angulas)
1 cup extra-virgin olive oil
6 garlic cloves -- finely chopped
1/2 ancho chile -- cut fine julienne
salt -- to taste
freshly-ground black pepper -- to taste

Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper.

This recipe yields 4 servings as an appetizer.

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