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Eels In Piquant Sauce All I Pebre Recipe

Eels In Piquant Sauce All I Pebre recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Eels In Piquant Sauce All I Pebre recipe  PDF


4 lb Eel
1 tb Olive oil
1 tb Paprika
2 c Hot water
3 Garlic cloves 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 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 1/2 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 mi ture 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 and amp Good Times by Don and Marge Foster. ISBN: 0 8092 4877 8

Eels In Piquant Sauce All I Pebre recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
863 people have voted
Last Reviewed on 2018-09-24



Monday, Sep 24 2018 Download & Print Eels In Piquant Sauce All I Pebre recipe  PDF   Casserole recipes RSS   New

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