Eels In Piquant Sauce( All I Pebre)

* Exported from MasterCook *

EELS IN PIQUANT SAUCE ( ALL I PEBRE)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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