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Eels In Piquant Sauce ( All I Pebre)

Eels In Piquant Sauce ( All I Pebre) comes together with Eel, Olive Oil, Paprika, Hot Water, and Garlic. Serves 10. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 lb
• 1 tbsp
• 1 tbsp
• 2 cup
• 3
• 14
• 2 tbsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Clean and skin eels and cut into 1- to 1 1/2-inch pieces.

2. 2

   Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels.

3. 3

   Bring to a boil and add pieces of eel.

4. 4

   Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done.

5. 5

   Add more water if sauce thickens.

6. 6

   Serve hot.

7. 7

   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.

8. 8

   Foster. ISBN: 0-8092-4877-8