Yield: 10 servings
Measure | Ingredient |
---|---|
4 pounds | eel |
1 tablespoon | olive oil |
1 tablespoon | paprika |
2 cups | hot water |
3 \N | cloves garlic, chopped |
14 \N | blanched almonds |
2 tablespoons | chopped fresh parsley |
¼ teaspoon | saffron |
1 tablespoon | olive oil |
\N \N | 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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