How to make
Heat the olive oil over a low to moderate heat and fry the garlic cloves and whole peppers in it for a very short time.
As soon as the garlic starts to smell nice, immediately add the eels, a pinch of salt and stir for 2-3 minutes.
You can increase the heat a little, but be careful, so that the garlic doesn't darken.
Remove the cookware from the heat and pour the food into a clay pot or small individual ones.
The prepared Basque-style eels, are served and consumed warm, with a wooden fork.
Tip: If you want to make them more toasted, first fry them in olive oil with the hot peppers and when they are almost ready, add the garlic.
Enjoy your meal!
