All I Pebre (eels In Piquant Sauce) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
4 lbs: eel,
1 tbsp: olive oil,
1 tbsp: paprika,
2 cup: hot water,
3 cloves: garlic, chopped
14: blanched almonds,
2 tbsp: chopped fresh parsley,
1/4 tsp: saffron,
1 tbsp: olive oil,
salt, to taste
Directions:
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.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
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.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp