All I Pebre (Eels in Piquant Sauce) Recipe

Name: All I Pebre (Eels in Piquant Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. eel; 1 tbsp. olive oil; 1 tbsp. paprika; 2 cups hot water; 3 cloves garlic, chopped; 14 blanched almonds; 2 tbsp. chopped fresh parsley; 1/4 tsp. saffron; 1 tbsp. olive oil; Salt, to taste

Servings: persons

1
Clean and skin eels and cut into 1- to 1-1/2-inch pieces.
2
Heat 1 tbsp.
3
olive oil in a casserole or skillet.
4
Add paprika; stir in enough water to cover eels.
5
Bring to a boil and add pieces of eel.
6
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.
7
Stir mixture into casserole; add salt to taste and cook for approximately 20 minutes or until eels are done.
8
Add more water if sauce thickens.
9
Serve hot.

2109

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lb. eel, 1 tbsp. olive oil, 1 tbsp. paprika, 2 cups hot water, and more.

Yes, All I Pebre (Eels in Piquant Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

All I Pebre (Eels in Piquant Sauce)

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