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See below ingredients and instructions of the recipe
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
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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