Recipe - Eels In Piquant Sauce ( All I Pebre)

4 pound Eel
1 tablespoon Olive oil
1 tablespoon Paprika
2 cup Hot water
3 Garlic cloves; chopped
14 Blanched almonds
2 tablespoon Chopped fresh parsley
One fourth teaspoon Saffron
1 tablespoon 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 1/2inch 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 allinone 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:
0809248778

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini