Eel

Fresh moray eel, to taste • Butter beans (garrofón), to taste • Green beans (red or regular), to taste • White beans (tabella), to taste • Artichokes, to taste • Senia or Bomba rice (about 400 grams) • fresh tomato • Salmorreta, as needed (see recipe) • Garlic and parsley mix, to taste • Shellfish stock, • Salt, to taste • Extra virgin olive oil, •

empanada wrappers • baby eels • quail eggs • garlic • Salt • Extra virgin olive oil • Frozen chopped parsley

shrimp tortillas (I used frozen) • Sweet and spicy sauce • avocado • Salt and pepper • Ginger • Lemon • oil • small can baby eels (surimi-style, such as 'gulas') • large shrimp • Wakame seaweed • Mixed lettuce for garnish

chorizo (about 80 g) • imitation baby eel (about 100 g) • heavy cream (about 20 ml) • shoestring potatoes (about 60 g) • large egg • olive oil (about 10 ml) • Salt, to taste

avocado • gulas (imitation baby eels) • shrimp • Bread of your choice • Garlic and olive oil

package of imitation baby eels (gulas) • peeled shrimp • extra virgin olive oil • Salt • For the seasoning: • garlic clove, parsley, and salt

Gulas (imitation baby eels) (200 grams) • raw large shrimp • imitation crab sticks (surimi) • garlic cloves (sliced) • dried red chili peppers (or to taste) • hard-boiled egg • bread (toasted in the oven) • Olive oil • Salt and chopped parsley • mayonnaise (about 45 grams) • ketchup (about 22 grams) • mustard (about 5 grams) •

peeled shrimp • small packages gulas (imitation baby eels) • dried red chili peppers • garlic • Extra virgin olive oil