All I Pebre (Eels In Piquant Sauce) - Just Fish/Seafood Recipes


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All I Pebre (Eels In Piquant Sauce)

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.