| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Valencian | Appetizers, Sauces | 10 | Servings | |
INGREDIENTS
| 4 | lb | Eel |
| 1 | T | Olive oil |
| 1 | T | Paprika |
| 2 | c | Hot water |
| 3 | Garlic cloves, chopped | |
| 14 | Blanched almonds | |
| 2 | T | Chopped fresh parsley |
| 1/4 | t | Saffron |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 35.2mg
Potassium: 270.9mg
Carbohydrates: 4.6g
Fiber: 1.6g
Sugar: 2.6g
Protein: 1.2g