Subtle and indulgent, these spaghetti-like swimmers are a pantry-friendly way to enjoy one of Spain’s most historic dishes.

Known for their noodle-esque texture, they are typically served on holidays sauteed with garlic and spicy peppers and presented in a traditional clay. We enjoy them as such and also like giving them a toss in a skillet with garlic, shallot, white wine, and pillowy soft gnocchi for an even more elevated treat.

TASTING: mild, al dente, crunchy

PAIRING: garlic bread, txakolina, red pepper

INGREDIENTS: Baby Eels, Olive oil, Garlic, Cayenne Pepper, Salt

CAUGHT IN: Spain

 

Also featured in our blog: A Match Made in Heaven: Tinned Seafood & Vermouth