Our 15 best recipes with glues

We have compiled so that you have them at hand, our 15 best recipes with glues, a product derived from fish that we consume more every day in every home since it is good, it is easy to cook and it always suits us.

Probably, most of us have never tried the eels, or in your case, remember them as something anecdotal that you tried once a long time ago. The truth is that since they emerged gulas, the substitute of the eels made with fish surimi, many of the traditional dishes made with that variety of fish are prepared today with this peculiar ingredient.

Our 15 best recipes with glues

1. Gulas al ajillo

  • Ingredients: 500 g of Gulas (substitute for eels), 2 Garlic cloves, 1 Chilli pepper, Extra virgin olive oil and salt
  • Elaboration: The recipe is so simple, that it almost does not require explanation, but it does follow two important steps so that the gulas are juicy and hot but without frying, so we go to the kitchen to prepare them. First, I always use fresh and non-frozen gulas, because the result is much better with the former. If you buy them frozen, let them thaw in the package inside the refrigerator and use them when they are already fresh. The second, I always buy them naturally, not the ones that are already prepared in the garlic and that you only need a minute to have them ready, because when I make the garlic, I can regulate it to my liking in terms of spicy potency, toast level of garlic and quantity of oil. To do it, eating by cutting the garlic into not too thin slices. In a pan, we put the extra virgin olive oil and put the garlic pieces, turning them around when they start "dancing". At that time, we incorporate the chili pepper cut into two or three pieces and while the garlic changes color, we open the package of glues and separate them a little with the fingers to notice them loose. We put the glues in the pan and stir continuously to prevent any from getting cold in the oil. It is best to make the stir-fry movement, getting at the same time that the glues are soaked with the olive oil flavored with garlic and chilli, slowly heating up. After skipping two minutes, we try and rectify salt - it is usually necessary to add a pinch - and we pass them to the hot clay pot to take to the table.

Full recipe here

2. Zucchini rolls with vinaigrette gulas

  • Ingredients: 1 zucchini, 1 Italian green pepper, 1/4 of red pepper, 1 scallion, 200 g of gulas, juice of 1/2 of lemon and salt.
  • Elaboration: We start rolling the zucchini, with the potato peel it is done perfectly and if not with a mandolin, but it has to be very thin. You can bleach them although I prefer to leave them raw. We make the vinaigrette by chopping the onion, the green pepper and the red pepper, and mix the gulas, the lemon juice and season. We make zucchini rolls and fill them with the mixture, we serve.

Full recipe here

3. Sautéed artichokes and gulas

  • Ingredients: 500 g Artichoke, 500 g Mushrooms, 300 g Gulas (substitute for eels), 6 Garlic cloves, Extra virgin olive oil and salt
  • Elaboration: With enough time, we thaw the glues. We peel the garlic cloves and chop them. In a pan, put some oil and fry the garlic, being careful not to burn them. We wash the artichokes and chop them, each four pieces. We add them to the pan and sauté them. We peel the mushrooms, wash and laminate them. Then, we add them to the pan, leaving them until the mixture loses all the water they release. Finally, we add the glues. We rectify salt, let it do a few minutes stirring so that everything is integrated and serve immediately.

Full recipe here

4. Scrambled eggs with gulas, asparagus and mushrooms

  • Ingredients: Gulas (substitute for eels), 300 g, Egg, 2, Asparagus, 150 g, Mushrooms, 150 g, Salt to taste
  • Elaboration: We will start our recipe by chopping the mushrooms and asparagus into small pieces so that they do not take anything to saute. In a large skillet, we start with the asparagus that we will cook over a high heat with two or three tablespoons of extra virgin olive oil. When the asparagus is starting to brown, add the mushrooms and continue to sauté. In about five minutes we will see how all the ingredients have waned and we have room in the pan again. Then add the glues and lower the heat a little, skipping the whole for about two more minutes. We end up incorporating two eggs that we beat with the other ingredients already out of the fire to prevent them from curdling in excess. If you like it with more egg you can add a third party if necessary. We serve immediately so that it is hot and recent.

Full recipe here

5. Black spaghetti with gulas and prawns

  • Ingredients: Black spaghetti, 400 g, Peeled shrimp, 300 g, Garlic head, 1.5, Salt, Extra virgin olive oil, Chili pepper, Gulas, 400 g
  • Elaboration: We start peeling and filleting the garlic cloves. We put some oil in a pan and confit them over low heat until golden brown but without getting too much. We reserve them and in the same oil we fry the peeled prawns. We add the glues, the reserved garlic and the chilli pepper and we give a few turns to everything so that it is well integrated. We rectify salt and reserve it. We put plenty of water to boil and cook the spaghetti for the time recommended by the manufacturer if you like al dente, if not leave them a little more. We serve the pasta with the sauce on top.

Full recipe here

6. Poche eggs with gulas and prawns

  • Ingredients: 4 eggs, 200 g of Gulas (substitute for eels), 12 cooked prawns, 1 clove of garlic, chives to taste and extra virgin olive oil
  • Elaboration: To make the eggs poached, we cut some squares of film or plastic kitchen about ten cm side and place them on some cups, varnishing with a little oil. We lay an egg in each package and season lightly. We close the packages and tie them on the top or close them with a wire of the bread. Cook the eggs in boiling water for 6 minutes so that the clear set and the yolk are kept in a liquid state. We open the packages and put the poached eggs in the bottom of the glass where we are going to serve them with the help of a spoon so that they do not break early. Sauté the gulas in a pan with a clove of rolled garlic and when they are, we distribute them in the four glasses, making sure they are left on one of the sides. On the other hand we peel the prawns and place them on the other side of the glass, trying to leave a hole in the center. We insert the ideal wooden forks for the glues in the glass and break the upper part of the egg white so that the yolk can be seen at the bottom and we leave them on the side of the glass for use by the diners. We decorate with some chives and serve immediately.

Full recipe here

7. Spicy glues volovans

  • Ingredients: 1 container of gulas, 2 heads of peeled and rolled garlic, 3-4 cayenne peppers, olive oil, 6 vol au vent.
  • Elaboration: In a pan, with olive oil, we will brown lightly, the rolled garlic. Then we add the cayenne. Normally I press them with my fingers to break them into several pieces. Next, we add the glues and let them cook for about 7 minutes. If the container was frozen, it will take a little longer. And finally, we have to fill the vol au vent with the previous preparation. You will not tell me that the image is not terribly delicious.

Full recipe here

8. Endive boats with gulas and ham

  • Ingredients: The large leaves of 4 endives, 150 grams serrano ham, 1 tray of gulas, 3 cloves of garlic, 1 chilli or cayenne to taste, olive oil and salt.
  • Elaboration: Separate the largest leaves of the endives and soak them for half an hour to lose the bitterness. Dry them and arrange them in a fountain. Cut the ham into strips and arrange on the endives, the amount will go to taste. Peel and laminate the garlic cloves, put a pan with oil to heat and when it is at temperature add the garlic, once they begin to brown add the gulas and the chilli pepper, leave a couple of minutes at most and remove. Put a spoonful of gluttons on each boat and water with a little oil of its elaboration.

Full recipe here

9. Scrambled eggs with garlic and gulas

  • Ingredients: Five free range eggs, 300 grs. of frozen garlic (if they are fresh much better), a shallot, 250 grs. of gulas, olive oil and salt.
  • Elaboration: Finely chop the shallot and poach it in a pan with a jet of oil. Add the garlic and cook over medium heat until tender. Add the gulas and stir until they are very hot. We beat the eggs lightly and salted, it is only necessary that the yolks break, so we can enjoy a purer egg flavor. We put the egg in the pan and lower the heat, while stirring, until the egg sets slightly but without losing the almost liquid texture.

Full recipe here

10. Zombie pie with gluttons

  • Ingredients: 1 plate of chilled puff pastry, 400 g of tuna in drained water, half onion, 3 tablespoons of tomato sauce, 1 Italian green pepper, 50 g of Gulas (substitute for eels), 1 garlic cloves, 1 egg yolk
  • Elaboration: We start the preparation making a stir-fry. To do this, we poach the chopped onion into squares, and when it starts to transparent, we add the pepper also very chopped. Let them soften for 5 minutes and add the fried tomato, cooking everything together for 5 more minutes. Turn off the heat and add the beautiful and mix well to make an ideal filling paste for our homemade pie. We spread the puff pastry, fill half with the tuna with tomato and cover by folding the dough. We close well by bending the ends so that it is well sealed. Instead of making a hole like a chimney for steam to escape from the pie while it is baking, we make a kind of scar giving a cut in the center. We varnish with an egg yolk and bake the pie at 200ºC in a preheated oven until it has a beautiful golden color. While baking, skip a handful of gluttons with a garlic and when taking the pie out of the oven, we place the gluttons as if they were worms coming out of the wound of a zombie. After that operation, we are ready to enjoy it at the table.

Full recipe here

11. Gluttonic salad with mustard sauce

  • Ingredients: 200g of gulas, lettuce and various vegetables (red and green batavia, lollo rosso, arugula and spinach sprouts), 1 pomegranate, 3 cloves of garlic, 2 chillies, mustard, salt, pepper, vinegar and EVOO
  • Elaboration: It goes without saying that this recipe is easy, but like everything else in this life, you have to take care of the details to make it perfect. My grandmother already says it; It costs the same to do things well than badly, so eyes wide open and to work. The first thing is to prepare the ingredients; we wash and cut the lettuces, shelling the pomegranate, peel the garlic, take out a couple of chilli peppers and that's it. For the sauce, we put two cloves of garlic and a chili pepper in the mortar and chop it well. When a paste has formed, add the oil, mustard, a little vinegar and a pinch of salt. It has to stay thick, but not much, and a little spicy, but without overdoing it. Once ready, lightly season the salad green with oil and salt, so that where the sauce does not reach we do not find the dried lettuce. Now it only remains to brown a clove of rolled garlic and the other chilli in the pan with a little oil. Then we briefly skip the glues so that they are impregnated with their flavor and, even hot, we serve them on a bed that we will have prepared with the lettuces. We topped with the sauce and the pomegranate and go.

Full recipe here

12. Broken eggs on glues and crunchy ham

  • Ingredients: 375 g of fresh gulas, two garlic, a cayenne, 100 g of thinly sliced ​​ham, two free range eggs, oil.
  • Elaboration: Cut the slices of ham to get small slices. We put the oil to heat in a pan and once the frying temperature is reached, we throw the ham. Let it fry until crispy and reserve. Peel and laminate the two garlics. We add them to the oil next to the cayenne and let them fry taking care that they do not burn. Add the ham and gulas, and sauté just enough to warm up. Fry the eggs in oil, and place, placing a bed of gluttons and ham with the egg crowning the plate. We will only eat the fried egg, since both the ham and the gulas are already salty enough.

Full recipe here

13. Salad with mango, gulas, duck and pepper vinaigrette

  • Ingredients: Varied lettuce, 1 mango, 150 grams of gulas, 100 grams of duck ham, ½ green pepper, ½ red pepper, 1 tender onion, 10 Aragon olives, olive oil, Modena vinegar, black pepper and salt.
  • Elaboration: Wash the lettuce leaves varied and drain them well. Prepare the vinaigrette by cutting the peppers and onion into small pieces, chop the olives also, discarding the bone and mix all the ingredients in a bowl, water with oil, a little vinegar and salt, mix well and reserve in the refrigerator until serving . Peel the mango and cut it into thin slices that you will have on the serving plates. Saute the gulas in the pan (if desired with chilli and garlic) for a minute. Serve on the mango when they are warm. Also arrange the mixed lettuce and duck ham on the plates, sprinkle a little black pepper on all the ingredients and finally water with the pepper and olives vinaigrette.

Full recipe here

Other recipes with glues

Image Basotxerri //commons.wikimedia.org/wiki/User:Basotxerri

Other recipes that you can prepare with this ingredient to complete our selection of 15 recipes with glues are the nests of artichokes stuffed with quail eggs and bechamel with gulas or the gulas with prawns and coconut milk, two more possibilities to cook with this product.

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