Eels in Piquant Sauce ( All I Pebre)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- salt to taste
- 1 tb olive oil
- 2 c hot water
- 2 tb chopped fresh parsley
- 1 tb paprika
- 14 blanched almonds
- 3 garlic chopped
- 4 lb eel
- 1/4 ts saffron
- Carbohydrate 1.83396641835224 g
- Cholesterol 228.61055448 mg
- Fat 23.1616622205249 g
- Fiber 0.972349187332867 g
- Protein 34.2836087949797 g
- Saturated Fat 4.49585665057017 g
- Serving Size 1 1 Serving (259g)
- Sodium 112.024176814362 mg
- Sugar 0.861617231019378 g
- Trans Fat 2.21080067757264 g
- Calories 359 calories
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
