Angulas

Method

Heat the olive oil in a shallow earthenware dish (cazuela) or heavy-bottomed pan over medium heat until shimmering. Add the sliced garlic and whole dried chillies, infusing the oil for 2-3 minutes until fragrant but not browned. Pat the angulas dry with kitchen paper and carefully add them to the hot oil, stirring gently for 3-4 minutes until they are just cooked through and turn opaque. Season carefully with sea salt and freshly ground black pepper. Transfer immediately to a warm serving dish, scatter with fresh parsley, and serve at once with warm crusty bread to soak up the precious garlic-infused oil.