A reader of our spanish blog suggested us to do a recipe with eels and pasta. Well ok, her suggestion was about a substitute of this fish, most famous on Spain is Gula del norte, which made a surimi like small noodes very similar in aspect to eels. As far as eels are really expensive (can cost about 1.000 USD x kilo) I better use this substitute 🙂
-VIDEO-
Ingredients (for 2 people)
– Eels (or substitute, 150 gr)
– 5-6 cherry tomatoes
– 3 garlic cloves
– Laminated mushrooms (about 200 gr)
– 1 red pepper
– Pasta (your favorite choice)
Start cutting one red pepper in half, remove the threads and cut on to stripes. Cut the stripes on half. Add the red pepper on an oven tray, add salt and cook in the oven at 350ºF (180º C) for ½ hour. The original idea was to use the liquid drop by the pepper while cooking on the oven for preparing remaining steps, but this pepper didn’t drop enough liquid.
Once the pepper is cooked have a pot with boiling water and add olive oil in a pan. When oil is hot add laminated and clean mushrooms in the pan, add salt and stir. Then add salt and the pasta in the pot. Stir the mushrooms frequently and add more oil if the pan gets dry.
After 5 minutes add 3 garlic cloves sliced, 5 – 6 cherry tomatoes cut in half and the eels and mix all. Cook for 3 minutes, then add the red pepper mix well and drain the pasta. Add drained pasta on the pan mix well and you’re done.
The music included in this video is performed by Löshtana David. Song: Delirante planet. Album: The Very Best of Le Moins Pire. You can listen to it at
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