What's thin, fishy, and looks like spaghetti but costs 3000 times more? Angulas. These baby eels are prized in Basque cooking, and today is the one day that posh Donostiarras allow themselves the indulgence that was once commonplace. Always cooked simply, with a bit of garlic, olive oil and a pinch of salt (que vasco!). These little txitxardinak now taste more of nostalgia than anything else. Ostentatious.
Son finitos, transparentes, y tienen pinta de espaguetis, pero 3000 veces más caros.
Part of this week's 365cities project.