Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Eel 14 Blanched almonds
1 tb Olive oil 2 tb Chopped fresh parsley
1 tb Paprika 1/4 ts Saffron
2 c Hot water 1 tb Olive oil
3 Garlic cloves; chopped 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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