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Eels In Piquant Sauce ( All I Pebre)

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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


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