Pincho de Ensaladilla de Gulas 
Gulas Salad Pincho
To explain what Gulas are, it's necessary to mention angulas. Angulas are baby eels, considered a culinary delicacy due to their rarity and the difficulty of catching them, which makes them very expensive. Angulas live in freshwater and travel from rivers to the Caribbean Sea to spawn. Each female lays between 500,000 and 4,000,000 eggs, and the angulas hatch, initially measuring less than a millimeter. They then begin an eleven-month journey back to European rivers, where they live as adults. This process was only discovered last century, solving the mystery of why no eel eggs were found in the rivers where adult eels lived. When angulas reach the river mouth, they are about 2 to 3 inches (5 to 7 cm) long and about 1/12 inch (2 mm) thick. They are caught there before swimming upstream. Due to increased demand and declining numbers, research began to create a substitute. This led to the creation of Gulas, a Japanese-inspired product introduced in 1991. Gulas are made from white fish fillet, minced and washed to create a pure protein, fat-free food.
Gulas Salad Pincho
To explain what Gulas are, it's necessary to mention angulas. Angulas are baby eels, considered a culinary delicacy due to their rarity and the difficulty of catching them, which makes them very expensive. Angulas live in freshwater and travel from rivers to the Caribbean Sea to spawn. Each female lays between 500,000 and 4,000,000 eggs, and the angulas hatch, initially measuring less than a millimeter. They then begin an eleven-month journey back to European rivers, where they live as adults. This process was only discovered last century, solving the mystery of why no eel eggs were found in the rivers where adult eels lived. When angulas reach the river mouth, they are about 2 to 3 inches (5 to 7 cm) long and about 1/12 inch (2 mm) thick. They are caught there before swimming upstream. Due to increased demand and declining numbers, research began to create a substitute. This led to the creation of Gulas, a Japanese-inspired product introduced in 1991. Gulas are made from white fish fillet, minced and washed to create a pure protein, fat-free food.
Cooking Instructions
- 1
Start by boiling the egg for 10 minutes. Once cooked, remove and let it cool. Open the package of Gulas to let them thaw.
- 2
Boil the raw, frozen shrimp. Add them to boiling water, and as soon as the water returns to a boil, remove them and place them in cold water with the egg to cool.
- 3
Cut the imitation crab sticks into small pieces and chop them in a food processor. Transfer the chopped crab to a mixing bowl.
- 4
Peel and slice the garlic cloves. Sauté them in a skillet with the chili peppers until golden. Remove and set aside.
- 5
In the same oil, sauté the Gulas for a couple of minutes to coat them in the oil. Season with salt, remove from the pan, let cool slightly, then chop them in the food processor. Add to the bowl with the crab.
- 6
Once cooled, peel the egg and shrimp. Set the shrimp aside and chop the egg. Add the chopped egg to the bowl with the other ingredients.
- 7
Make the sauce by mixing the ingredients listed above until well combined.
- 8
Mix the contents of the bowl, add the sauce, and stir until you have a salad mixture. Cover with plastic wrap and refrigerate.
- 9
Cut the bread into 3/4-inch (2 cm) thick slices and toast in the oven until golden. Let cool, then use a spoon to top each slice with the salad mixture.
- 10
Top each salad-topped slice with Gulas to taste and one shrimp. Add some garlic slices and arrange the remaining Gulas, garlic, and chili peppers on the serving tray. Drizzle with the reserved oil, sprinkle with chopped parsley, and serve the pinchos.
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