Gulas (also known as surimi) with garlic are one of the most iconic and tasty recipes in Spanish cuisine. With its unrivalled flavour and smooth texture, this dish has conquered palates both in Spain and elsewhere in the world.
The secret of gulas al ajillo lies in its simplicity and the quality of its ingredients. Although it may seem a simple dish at first glance, the preparation possibilities are endless.
From the traditional gulas al ajillo recipe to variations with prawns, eggs or in salads, each version adds a special and unique touch to the dish.
In addition to being a culinary delight, garlic eels offer a versatile option for any occasion, whether it’s a casual dinner with friends or a festive meal.
Its preparation requires no special utensils or advanced cooking skills, making it an excellent choice for novice and expert cooks alike.
In this article, we’ll explore in depth how to make garlic eels in their different versions, analysing each ingredient, step and technique.
Whether you’re an amateur cook or an experienced chef, the following sections will give you a complete guide to preparing and enjoying garlic eels in all their delicious variations.
So put on your apron and get your utensils ready, it’s time to cook!
How to make Spanish gulas with garlic: the traditional recipe
The traditional recipe for garlic eels is the basis for many variations of this delicious dish. It’s a quick and easy recipe that you can prepare in about 15 minutes.
Here is a complete guide with the ingredients and detailed steps so that you can enjoy gulas with garlic in its purest form.
Ingredients for traditional gulas with garlic
- Gulas: 200g. They are the main ingredient and can be found fresh or frozen. You can use the famous gulas del norte.
- Garlic: 4 cloves. They must be fresh and peeled.
- Olive oil: 4 tablespoons. Choose a quality oil to bring out the flavours.
- Chillies: to taste. You can use fresh or dried.
- Salt: to taste. Use sea salt if possible.
Preparation of the traditional gulas with garlic
- Peel and chop the garlic: use a sharp knife to cut the garlic into thin slices. The fineness of the cut will influence the final texture, so try to make them as uniform as possible.
- Sauté the garlic: heat the olive oil in a frying pan over medium heat. Add the garlic slices and sauté until golden, but not burnt. This step adds an intense flavour and should be done carefully to prevent the garlic from becoming bitter.
- Add the gulas: add the gulas to the garlic and stir well so that they soak up the oil and garlic. Cook for 2-3 minutes, stirring constantly so that they do not stick together.
- Add the chillies: if you like it spicy, add the chillies at this point. You can adjust the amount according to your preference.
- Cook: continue cooking the garlic eels, stirring constantly, until they are heated through and have taken on the flavours of the garlic and chillies.
- Season: taste and adjust seasoning with salt to taste. Do not overdo it, as the gulas can have a naturally salty taste.
- Serve: serve the garlic gulas hot, with fresh bread or as part of a larger meal.
Gulas with garlic and prawns
The combination of gulas with garlic prawns brings a new dimension of flavour and texture to the traditional recipe. The sweetness of the prawns perfectly complements the intensity of the garlic and chilli, creating an exquisite and sophisticated dish.
Here is a detailed guide to preparing gulas with garlic prawns, highlighting the ingredients required and each step of the cooking process.
Ingredients for gulas with garlic prawns
- Gulas: 200g. The essential element of this dish, available fresh or frozen.
- Prawns: 150g. Peeled and cleaned. Opt for good quality fresh or frozen prawns.
- Garlic: 4 cloves. An essential flavour that will intensify with cooking.
- Olive oil: 4 tablespoons. It is vital to choose a quality oil to get the best flavour.
- Chillies: to taste. Adjust the amount according to your preference for spiciness.
- Salt: to taste.
Preparation of the gulas with garlic prawns
- Prepare the prawns: make sure the prawns are clean and peeled. If using frozen prawns, allow them to defrost completely before cooking.
- Peel and chop the garlic: as in the traditional recipe, finely slice the garlic.
- Sauté the garlic: heat the oil in a frying pan and sauté the garlic until golden.
- Add the prawns: add the prawns to the pan and cook until they begin to change colour, approximately 1-2 minutes.
- Add the gulas: add the garlic gulas to the pan with the prawns and garlic. Mix well so that all the flavours combine.
- Add the chillies: if you want a spicy touch, add the chillies at this point.
- Cook the mixture: cook the gulas with garlic prawns, stirring constantly, for 3-4 minutes, or until the prawns are fully cooked and the gulas have absorbed the flavours of the garlic and chillies.
- Season and serve: adjust the salt to taste and serve hot, with fresh bread or as part of a main meal.
The recipe for gulas with garlic prawns is a wonderful variation that adds complexity and richness to the traditional dish. The steps are simple, but the choice of quality ingredients and attention to detail in the cooking will ensure a delicious result.
This recipe is perfect for impressing at a special dinner party or simply to enjoy a meal with flavour and substance.
Garlic gulas with egg
The addition of the egg to the garlic gulas creates a rich and nutritious combination that enhances both the texture and flavour of this dish. The softly cooked egg adds a creaminess that balances the intense flavour of the garlic and chillies, resulting in a dish that is both comforting and elegant.
Here is a step-by-step guide on how to make garlic and egg goulash, detailing each ingredient and explaining each stage of the cooking process.
Ingredients for garlic and egg with gulas
- Gulas: 200g. They can be fresh or frozen.
- Eggs: 2 large eggs. They must be fresh and at room temperature.
- Garlic: 4 cloves. They give the dish its characteristic flavour.
- Olive oil: 4 tablespoons. A quality oil is essential.
- Chillies: to taste. They add a spicy touch, if you prefer.
- Salt and pepper: to taste.
Preparation of the garlic eels with eggs
- Peel and chop the garlic: as in the previous recipes, cut the garlic into thin slices.
- Sauté the garlic: in a frying pan, sauté the garlic in hot olive oil until golden brown.
- Add the gulas: add the gulas to the garlic and cook over medium heat for 2-3 minutes.
- Add the chillies: if you wish, add chillies at this point, adjusting the amount according to your taste for spiciness.
- Beat the eggs: in a bowl, beat the eggs lightly, season with salt and pepper.
- Add the eggs to the frying pan: reduce the heat to low and pour the beaten eggs over the garlic gulas, stirring gently with a spatula to blend.
- Simmer: cook the garlic and egg mixture over low heat, stirring occasionally, until the eggs are cooked to your liking. You can make them softer for a creamy texture or cook them a little longer for a firmer texture.
- Adjust seasoning: taste and adjust seasoning with salt and pepper to taste.
- Serve hot: serve the garlic gulas with egg immediately, garnished with fresh parsley or accompanied by a light salad.
The recipe for garlic and egg goulash is a delicious way to enjoy this classic dish with an innovative twist. The softness and richness of the egg perfectly complements the gulas, and the preparation is simple but full of flavour.
This variation is ideal for a weekend brunch or a quick and nutritious weeknight meal.
Scrambled eggs with garlic
Scrambled gulas with garlic is an exceptionally delicious way to enjoy this famous Spanish recipe.
In this variation, the gulas are mixed with beaten egg to create a soft, fluffy texture that contrasts beautifully with the intense flavour of the garlic. It’s an easy-to-make, flavourful dish that can be enjoyed at any time of the day.
Here is a complete guide on how to make garlic scrambled eggs with a detailed explanation of the ingredients and each step of the cooking process.
Ingredients for scrambled eggs with garlic and eels
- Gulas: 200g. Fresh or frozen, depending on availability.
- Eggs: 3 large eggs. For optimum texture, make sure they are fresh.
- Garlic: 3 cloves. It gives the dish its characteristic flavour.
- Olive oil: 3 tablespoons. For best flavour quality, use a good oil.
- Fresh parsley: to taste. Finely chopped for garnish.
- Salt and pepper: to taste.
Preparation of the scrambled eggs with garlic and eels
- Prepare the ingredients: peel and finely chop the garlic and chop the parsley. Beat the eggs in a bowl, seasoning them with salt and pepper.
- Sauté the garlic: in a large frying pan, heat the olive oil and add the garlic, cooking until golden and fragrant.
- Cook the gulas: add the gulas to the garlic and cook over medium heat for 2-3 minutes, stirring occasionally.
- Add the beaten eggs: pour the beaten eggs over the goulash, making sure they are evenly distributed.
- Cook the scrambled eggs: cook the mixture over low heat, stirring gently with a spatula. Check the cooking time to obtain the desired texture, as the eggs cook quickly.
- Adjust seasoning: check seasoning and adjust with salt and pepper to taste.
- Serve with parsley: serve the gulas with garlic scrambled eggs hot, sprinkled with chopped parsley and accompanied by crusty bread or a fresh salad.
Salad with garlic gulas
Salad with garlic eels is an interesting combination of flavours and textures that is sure to be a hit at any table.
This fresh and nutritious dish combines the essence of the garlic eels with crunchy and refreshing ingredients, creating a unique and delicious culinary experience.
Here is a step-by-step guide to preparing a salad with garlic eels, explaining each ingredient and each step in the preparation.
Ingredients for the salad with garlic eel salad
For the garlic eels:
- Gulas: 200g. Fresh or frozen.
- Garlic: 3 cloves. Finely sliced.
- Olive oil: 3 tablespoons. Choose a good quality one.
- Chillies: to taste. To add a spicy touch.
- Salt: to taste.
For the salad:
- Mixed lettuce: 200g. You can use a mixture of different types of lettuce.
- Cherry tomatoes: 100g. Cut in half.
- Cucumber: 1 medium. Cut into slices.
- Red onion: 1 small. Finely sliced.
- Black olives: 50g. Pitted.
- Vinaigrette: to taste. You can make a mixture of olive oil, vinegar, salt and pepper.
Preparation of the salad with garlic eels
Gulas with garlic:
- Sauté the garlic: heat the oil in a frying pan and sauté the garlic until golden.
- Add the gulas: add the gulas to the garlic and cook for 2-3 minutes.
- Add the chillies and salt: if desired, add the chillies and season with salt to taste.
- Set aside: remove from the heat and set aside while you prepare the salad.
Salad:
- Prepare the ingredients: wash and chop all the salad ingredients as above.
- Mix the salad: in a large bowl, mix the lettuce, cherry tomatoes, cucumber, red onion and black olives.
- Prepare the vinaigrette: in a small jar, combine the vinaigrette ingredients and shake well.
- Combine with the gulas: add the garlic gulas to the salad and toss gently.
- Dressing: pour the vinaigrette over the salad and toss to coat well.
- Serve immediately: serve the salad with garlic eels chilled or at room temperature.
Salad with garlic eels is a perfect choice for a light lunch or summer dinner.
The combination of the soft texture of the gulas and the fresh, crunchy ingredients of the salad offer a balanced and satisfying mix.
You can customise the salad with your favourite ingredients or change the vinaigrette to suit your preferences.
Gambas al ajillo with jamón: a fusion of flavours
Spanish cuisine is famous for its diversity and flavour, and gambas al ajillo con jamón is an exquisite example of this.
This classic recipe can be enhanced with a touch of ham, either Serrano ham or Iberian ham, depending on your preferences and availability.
Below, we offer you a detailed guide on how to prepare garlic prawns with ham, highlighting the choice between Serrano ham or Iberian ham.
Ingredients for garlic prawns with ham
- Prawns: Peeled and cleaned.
- Ham: 100g. Cut into thin strips (you can use Serrano ham or Iberian ham).
- Garlic: 4 cloves. Finely sliced.
- Olive oil: 4 tablespoons. Good quality.
- Chillies: to taste. Optional, for a spicy touch.
- Fresh parsley: to taste. Finely chopped for garnish.
- Salt and pepper: to taste.
Preparation of the garlic eels with ham
- Choose the ham: you can use Serrano ham or Iberian ham in this recipe. Serrano ham has a milder flavour and a firmer texture, while Iberian ham is more intense and mellow. Choose according to your preferences and availability.
- Prepare the ingredients: clean the prawns and cut the ham into strips.
- Sauté the garlic: in a large frying pan, heat the olive oil and add the garlic, cooking it until golden brown.
- Cook the ham: add the ham, either Serrano or Iberico, to the pan and cook until slightly crispy.
- Add the prawns: add the prawns and cook over medium-high heat for 2-3 minutes, or until pink and cooked through.
- Season to taste: add salt, pepper and chillies (if using) to taste.
- Garnish with parsley: remove from heat and sprinkle with chopped fresh parsley.
- Serve hot: serve the garlic prawns with ham hot, ideally accompanied by crusty bread.
Calories of the garlic eels
Garlic eels are a traditional recipe that combines flavour and texture in one delicious dish. However, for those who are watching their calorie intake or who want to better understand the nutritional composition of what they are eating, it is useful to know the calories in garlic eels.
Below, we explore the amount of calories in this dish and analyse the components that contribute to its calorie content.
Calorie breakdown by ingredient
Garlic gulas are mainly composed of gulas, garlic, olive oil and sometimes chilli peppers. Here is an approximate breakdown of calories per ingredient for a standard portion:
- Gulas: 200g of gulas have approximately 180 calories. It is a relatively low-calorie food, with protein and hardly any fat.
- Garlic: 3 cloves of garlic contribute around 15 calories. Although it is an intense source of flavour, garlic is low in calories.
- Olive oil: 3 tablespoons of olive oil add about 360 calories. Oil is the highest calorie component of the dish.
- Chilli peppers: If used, chilli peppers contribute a negligible amount of calories, usually less than 5.
In total, a standard portion of garlic eels can contain around 560 calories. This may vary depending on the amount of oil used and the presence of additional ingredients.
Dietary considerations
- For a lighter version: if you want to reduce the calories in garlic eels, you can reduce the amount of olive oil or use a lower-calorie alternative.
- Nutritional supplement: the gulas are a good source of protein. You can balance the dish with fresh vegetables or a salad to increase fibre and nutrients.
- Portion control: The amount of garlic eel you eat will also influence the total calories. Serving moderate portions can help maintain a balanced diet.
Already know how to make gulas with garlic prawns?
From the traditional recipe for Garlic Gulas to variations with prawns, eggs and salad, we’ve explored the many ways to enjoy this delicious dish.
The versatility and unmistakable flavour of garlic eels make it a perfect choice for both everyday meals and special occasions.
Experiment with these recipes and discover the richness and diversity that Spanish cuisine has to offer.
