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

Browse by categories