All I Pebre (Eels in Piquant Sauce)
Source: www.foodgeeks.com/recipes/4142
Ingredients
- 4 lb. eel
- 1 tbsp. olive oil
- 1 tbsp. paprika
- 2 cups 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.