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| All I Pebre (Eels In Piquant Sauce)
4 pounds of eel
1 tablespoon of olive oil
1 tablespoon of paprika
2 cups of hot water
3 cloves garlic, chopped
14 blanched almonds
2 tablespoons of chopped fresh parsley
1/4 teaspoon of saffron
1 tablespoon of olive oil
salt, to taste |
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Clean and skin eels and cut into 1- to 1-1/2-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.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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