What Basque delicacy consists of baby eels sautéed in garlic and olive oil?

The Basque delicacy of baby eels sautéed with garlic and olive oil is angulas a la bilbaína.

This Bilbao-style preparation uses angulas, the young, transparent stage of the European eel known in English as elvers. The eels are cooked briefly in hot olive oil with sliced garlic and guindilla, a small chilli pepper, then served immediately in a small earthenware casserole. A wooden fork is traditionally used for stirring and eating.

Angulas were once associated with inexpensive local food, but declining eel populations and limited supply transformed them into a luxury. In modern Spain, genuine angulas can cost hundreds or even more than a thousand euros per kilogram, making them particularly associated with festive meals and special occasions in the Basque Country.

A major source of confusion is gulas. These are inexpensive surimi products designed to imitate angulas; they are not baby eels. Angulas a la bilbaína is also related to other Spanish baby-eel preparations, but the Bilbao style is defined by its simple garlic, olive oil and chilli treatment.