Eels In Piquant Sauce ( All I Pebre)

Course : Appetizers
Serves: 10
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Ingredients:

4 pounds eel
1 tablespoon olive oil
1 tablespoon paprika
2 cups hot water
3 cloves garlic -- chopped
14 pieces blanched almonds
2 tablespoons chopped fresh parsley
1/4 teaspoon saffron
1 tablespoon olive oil
1 teaspoon salt to taste
 

Preparation / Directions:

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.


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