All I Pebre (Eels in Piquant Sauce)

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

Instructions

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.