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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 10 |
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Directions: 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.
Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.
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