Free Recipe Eels in Piquant Sauce ( All I Pebre)

Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10

Ingredients for Eels in Piquant Sauce ( All I Pebre) 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

Eels in Piquant Sauce ( All I Pebre) Preparation

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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