Ingredients Jump to Instructions ↓

  1. 4 lb Eel

  2. 1 tb Paprika

  3. 2 c Hot water

  4. 3 Garlic cloves; chopped

  5. 14 Blanched almonds

  6. 2 tb Chopped fresh parsley

  7. 1/4 ts Saffron

  8. 1 tb Olive oil

  9. 1- to 1 1/2-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. From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:


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