Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         baby eels -- (angulas)
   1      cup           extra-virgin olive oil
   6                    garlic cloves -- finely chopped
     1/2                ancho chile -- cut fine julienne
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)