Eels In Piquant Sauce ( All I Pebre) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Eel,
1 tbsp: Olive oil,
1 tbsp: Paprika,
2 cup: Hot water,
3: Garlic cloves, chopped
14: Blanched almonds,
2 tbsp: Chopped fresh parsley,
1/4 tsp: Saffron,
1 tbsp: Olive oil,
Salt to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp