All i Pebre from Mediterranean Seafood by Alan Davidson
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Measuring cup
- Wooden spoon
- Colander
- Paper towel
Ingredients
- 8 smallish eels, about 45 cm (18") long
- 150 ml (5 fl oz) olive oil
- 3 or 4 cloves garlic very finely
- 12 blanched almonds chopped
- 1 tsp paprika
- a piece of a hot red pepper (size according to taste)
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