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Recipe websites for: Eels In Piquant Sauce ( All I Pebre)

"Eels In Piquant Sauce ( All I Pebre)"
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4 lb Eel

1 tb Olive oil

1 tb Paprika

2 c Hot water

3 Garlic cloves; chopped

14 Blanched almonds

2 tb Chopped fresh parsley

1/4 ts Saffron

1 tb Olive oil

Salt to taste 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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