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All I Pebre (Eels In Piquant Sauce) spanish, fish/sea 4 lb eel 1 tablespoon olive oil 1 tablespoon paprika 2 cup hot water 3 cloves garlic, chopped 14 blanched almonds 2 tablespoon chopped fresh parsley 1/4 teaspoon saffron 1 tablespoon olive oil 1 salt, to taste 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. Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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