Scrambled eggs with prawns and eels

Scrambled eggs with prawns and eels

Today we bring you this recipe for scrambled prawns and baby eels, a famous and delicious tapas dish. Try this classic appetizer cooked in the traditional style with the earthenware casserole cooking technique and enjoy its rich flavour.


  • 600 grams of peeled and deveined prawns
  • 250 grams of gulas
  • 300 grams of mushrooms
  • 6 cloves of garlic
  • 5 eggs
  • 2 tablespoons of olive oil
  • 1 sprig of fresh parsley
  • Salt and pepper to taste


  1. Peel and chop the mushrooms and garlic cloves. Then put in the glazed earthenware casserole for 7 minutes over low heat.
  2. Add 2 tablespoons of olive oil, the chopped garlic and cook over low-medium heat for 5 minutes or until the garlic is golden brown.
  3. Add the prawns and sauté for 4 minutes, then add the gulas and cook for a further 6 minutes, stirring continuously.
  4. Put the sliced mushrooms, a little salt in the casserole dish and cook over low-medium heat for 6 minutes.
  5. Break the eggs, put them in a bowl and whisk carefully for 15 seconds, then add the eggs to the earthenware dish and cook for 3 minutes, stirring continuously.
  6. Chop the fresh parsley and sprinkle over the scrambled shrimp and eels. Serve and enjoy this exquisite appetizer adding salt and pepper to taste.

Tips and advice

  • If you don’t have a clay pot you can use a normal frying pan, the cooking times are usually much shorter. Just be careful not to overcook the shrimp.
  • A classic variation of your scrambled egg tapa recipe is to add a little chilli before the elvers.
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