Eels in Piquant Sauce
A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.
Yield
10 servingsPrep
25 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
eel
|
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
paprika
|
|
| 2 | cups |
water
hot |
|
| 3 | each |
garlic cloves
chopped |
|
| 14 | each |
almonds
blanched |
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | teaspoon |
saffron threads
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
eel
|
* |
| 15 | ml |
olive oil
|
|
| 15 | ml |
paprika
|
|
| 473 | ml |
water
hot |
|
| 3 | each |
garlic cloves
chopped |
|
| 14 | each |
almonds
blanched |
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1.3 | ml |
saffron threads
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | 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.
