All i Pebre

Eel Stew

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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