Eels in piquant sauce( all i pebre)

 
                    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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