Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb eel
1 tb olive oil
1 tb paprika
2 c hot water
3 cloves garlic, chopped
14 blanched almonds
2 tb chopped fresh parsley
1/4 ts saffron
1 tb olive oil
salt, to taste

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.

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