Angula is the Spanish word for an elver, or baby eel. (The word for an adult eel is anguila.) It is 5 centimeters long, thin, white and light grey coloured, and looks like a short spaghetto.
It is highly appreciated as a gastronomic delight in some regions of northern Spain, and very expensive too! You can prepare it with olive oil and laminated garlic: first warm up the oil, fry the laminated garlic and a few cayena pieces. After that fry the angulas for a few seconds, just to warm then up. It is best to cook in a small earthenware casserole.
Angula said this was so that the State could budget for its water consumption ahead of the tabling of the annual Budget.
Angula said critics should distinguish between the amount of water needed for personal use and that needed for economic activities.
Angula said he could understand farmers' complaints that they were unable to pay for water for their cattle but, on the other hand, they were reluctant to reduce their livestock herds.
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