Heat the olive oil, thinly slice the garlic and fry until just starting to turn brown. Add the chili pepper then remove both from the oil and add the gulas. These are already cooked so they just need to heat through. Garnish with the fried garlic and chili pepper.
Serve piping-hot in the earthenware dish used for cooking, arranged in a tidy bouquet.
Chef's Remark:
"This recipe is the traditional way of serving the famous elvers that used to live round the river mouths in both the Basque Country and Asturias (Villaviciosa, La Arena, etc.) but that are now scarce and very pricey. The fishing villages devised a simple, delicious way of preparing them–fried quickly with garlic, chili pepper and virgin olive oil–and this is still the most favored method."
Preparation by: Koldo Miranda
Serve this fried delicacy with natural cider, preferably from one of the limited production presses in Villaviciosa, an area famed for its seafood cuisine and cider. If planning a visit (which should include the neighboring Tazones), make it in springtime to enjoy the iodine-rich sea air in combination with the sweet apple-blossom.
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