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  Recipe Home » Appetizers » Eels In Piquant Sauce ( All I Pebre)
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  Eels In Piquant Sauce ( All I Pebre)
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 385
Ingredients:
4 lb Eel
1 tbsp Olive oil
1 tbsp Paprika
2 cup Hot water
3 Garlic cloves, chopped
14 Blanched almonds
2 tbsp Chopped fresh parsley
1/4 tsp Saffron
1 tbsp Olive oil
Salt to taste
Instructions:
A favorite Valencian tapa as well as a popular main dish, especially
along the Costa Blanca. A cold beer might go best with this piquant
tapa.

Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1
tablespoon olive oil in a casserole or skillet, add paprika, and stir
in enough water to cover eels. Bring to a boil and add pieces of eel.
Meanwhile with a mortar and pestle or in an electric blender crush
garlic, almonds, parsley, and saffron with enough olive oil to make a
smooth paste. Stir mixture into casserole, add salt to taste, and
cook for about 20 minutes or until eels are done. Add more water if
sauce thickens. Serve hot.

Variation: For an all-in-one meal or a main course, add peas, chopped
carrots, or new potatoes (or all three) and serve over rice, as they
do in Valencia.

From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
0-8092-4877-8
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