Eels In Piquant Sauce ( All I Pebre)

Directions

1. 1

   4 lb Eel 1 tb Olive oil 1 tb Paprika 2 c Hot water 3 Garlic cloves

2. 2

   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 po

3. 3

   A cold beer might go best with this piquant tapa

4. 4

   Clean and skin eels and cut into 1- to 1 1/2-inch pieces

5. 5

   Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels

6. 6

   Bring to a boil and add pieces of eel

7. 7

   Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smo

8. 8

   Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done