Eels In Piquant Sauce ( All I Pebre)

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 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: 0-8092-4877-8