The classic of classics is to eat the garlic sautéed gulas, with a drizzle of olive oil and, who dares, a pinch of chilli or cayenne pepper. ⁠It is a very simple and quick recipe that gives an extraordinary result, to which you can also add other ingredients to taste, such as peeled prawns. ⁠The important thing is to serve them in a clay casserole, as the tradition dictates.⁠

Servings: 4 people

Cooking time: 15 Minutes

Ingredients:

• 500g Gulas
• 2 Garli Cloves
• 1 Chilli
• Extra Virgin Olive Oil
• Salt

METHOD:

1. Cut the garlic in not too thin slices.

2. In a frying pan, we put the extra virgin olive oil and put the garlic pieces, turning them over when they start "dancing".

3. Add the chili pepper cut in two or three pieces.

4. Open the jar of gulas and separate them a little with your fingers to feel them loose.

5. Add the gulas to the frying pan and stir continuously to prevent any of them from frying in the oil.

6. It is best to make the sautéing motion, getting at the same time that the gulas are impregnated with the olive oil flavored with garlic and chili, heating slowly.

7. After sautéing for two minutes, taste and correct the salt -it is usually necessary to add a pinch- and transfer them to a warm terracota casserole before serving.

¡Qué aproveche!