All I Pebre (Eels in Piquant Sauce)



  1. 4 lb. eel
  2. 1 tbsp. olive oil
  3. 1 tbsp. paprika
  4. 2 cups hot water
  5. 3 cloves garlic, chopped
  6. 14 blanched almonds
  7. 2 tbsp. chopped fresh parsley
  8. 1/4 tsp. saffron
  9. 1 tbsp. olive oil
  10. Salt, to taste


  1. Clean and skin eels and cut into 1- to 1-1/2-inch pieces.
  2. Heat 1 tbsp.
  3. olive oil in a casserole or skillet.
  4. Add paprika; stir in enough water to cover eels.
  5. Bring to a boil and add pieces of eel.
  6. 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.
  7. Stir mixture into casserole; add salt to taste and cook for approximately 20 minutes or until eels are done.
  8. Add more water if sauce thickens.
  9. Serve hot.