Don’t worry. They are not worms. Gulas are just Surimi, the same fish paste used in Crab Sticks. Different shape.
Gulas try to imitate Angulas (young Eels). Due to decreased supply from overfishing, changes in the ocean habitat and a big demand in Spain and Japan, Angulas price is constantly going up (in Christmas around €2000/kilo).
Gulas became very popular a few years ago and can be found everywhere in Spain. “A la Bilbaina” (fried in olive oil with garlic and chilli) or served with scrambled eggs are the most common ones.
*If you have the chance to try the real ones, Angulas, don’t miss it. It is a real delicacy.
- 2 Ripped Avocados.
- 12 Raw Prawns.
- 200gr. Gulas (you can use instead finely sliced Squid).
- 5 Garlic Cloves.
- 1 Red Chilli.
- Extra Virgin Olive Oil.
- Balsamic Vinegar.
Peel the Avocados, cut them in halves and remove the stone. Make a small cut on the bottom, avocados will sit better on the plate. With a tea spoon remove a bit of avocado pulp around the centre(where the stone was). Season and reserve them in a plate.
Put 4/5 table spoons of Olive Oil in a pan at medium-high heat. Add the sliced garlic and chilli. Fry until golden. Add the peeled prawns and Gulas. Season. Fry for a couple of minutes.
Fill the avocado holes with the Gulas/prawns. Add a few drops of Balsamic Vinegar and serve.
Again, loads of good bread…