All i Pebre

Name: All i Pebre (Eel Stew)
Yield: Serves Eight
Cuisine: Spain
Ingredients: 150 ml (5 fl oz) olive oil; 3 or 4 cloves garlic very finely; 8 smallish eels, about 45 cm (18") long; 1 tsp paprika; 12 blanched almonds chopped; a piece of a hot red pepper (size according to taste)

Eel Stew

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

The Albufera, a lake near Valencia, is rich in eels, and this is a local method of cooking them. The title of the recipe is Valencian Catalan for garlic and pepper.

Ingredients

8 smallish eels, about 45 cm (18") long
150

Europe
Spain
Fish course
Pescatarian
Gluten-free
Spicy
Mediterranean

Method

Clean but do not skin the eels. Cut them into pieces. Heat the olive oil until it is very hot. Add the garlic and almonds, then the paprika (which must not be allowed to burn and turn black). Add next half a litre (17½ fl oz) water and the pieces of eel, and cook for 15 minutes, adding the piece of hot