Name: Eels in Piquant Sauce ( All I Pebre)
Ingredients: 4 lb Eel; 1 tb Olive oil; 1 tb Paprika; 2 c Hot water; 3 Garlic cloves; chopped; 14 Blanched almonds; 2 tb Chopped fresh parsley; 1/4 ts Saffron; 1 tb Olive oil; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
	Valencian	Appetizers, Sauces	10	Servings

INGREDIENTS

4	lb	Eel
1	tb	Olive oil
1	tb	Paprika
2	c	Hot water
3		Garlic cloves; chopped
14		Blanched almonds
2	tb	Chopped fresh parsley
1/4	ts	Saffron
1	tb	Olive oil
		Salt to taste

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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