all i pebre (eels in piquant sauce)

Categories
fish/sea
spanish
Yield
10 servings
MeasureIngredient
4 pounds eel
1 tablespoon olive oil
1 tablespoon paprika
2 cups hot water
cloves garlic, chopped
14  blanched almonds
2 tablespoons chopped fresh parsley
¼ teaspoon saffron
1 tablespoon olive oil
  salt, to taste

Clean and skin eels and cut into 1- to 1-½-inch pieces. Heat 1 tbsp.

olive oil in a casserole or skillet. Add paprika; 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 approximately 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot.

All I Pebre (Eels in Piquant Sauce) Comments :

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.

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.

Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.

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