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Eels in Piquant Sauce

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Recipe

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
Low 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
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1 tablespoon paprika
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2 cups water
hot
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3 each garlic cloves
chopped
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14 each almonds
blanched
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2 tablespoons parsley leaves
fresh, chopped
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¼ teaspoon saffron threads
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1 tablespoon olive oil
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
1.8 kg eel
*
15 ml olive oil
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15 ml paprika
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473 ml water
hot
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3 each garlic cloves
chopped
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14 each almonds
blanched
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3E+1 ml parsley leaves
fresh, chopped
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1.3 ml saffron threads
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15 ml olive oil
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1 x salt
to taste
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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 2783% 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?
 

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