Eels In Piquant Sauce ( All I Pebre)

We evangelicals make the foolish mistake of thinking that when enough souls decide to make Jesus the Lord of their lives, that He will become the Lord of all things. The reality is that Jesus is already Lord over all things. His kingdom, strictly speaking, does not expand, for even now it knows no borders. He does not, therefore, engage in some sort of power sharing arrangement with other pretenders to His throne, whether they be false deities, or those who falsely worship them. His lordship is not something we accomplish. It is something we recognize and submit to. It is not something we negotiate; it is something we proclaim.

R.C. Sproul Jr.

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

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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