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Eels in Piquant Sauce

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Submitted by sugarbear

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

YIELD

10 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

4 1.8
POUNDS KG EEL *
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML PAPRIKA
2 473
CUPS ML WATER
hot
3 3
EACH EACH GARLIC CLOVES
chopped
14 14
EACH EACH ALMONDS
blanched *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML SAFFRON THREADS *
1 15
TABLESPOON ML OLIVE OIL
1 1
X X SALT
to taste *

Directions

Clean and skin eels and cut into 1- to 1½-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 27 83% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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