Eels in Piquant Sauce ( All I Pebre)

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Servings: 10 Difficulty: Intermediate
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A fiery Valencian classic featuring tender eels in a rich, almond-based garlic sauce.
Eels in Piquant Sauce ( All I Pebre recipe image

This traditional Valencian dish, known as “Anguilas a la Pebre,” delivers a bold, piquant flavor profile that is both comforting and exciting. The eels are gently poached in a fragrant broth of paprika and saffron, resulting in tender, melt-in-your-mouth flesh. The star of the show is the “pebre” sauce&# 226;ÂÂa rustic, smooth paste made by crushing garlic, blanched almonds, and fresh parsley with olive oil. This combination creates a creamy, nutty, and garlicky coating that clings beautifully to the eel. Perfect for a lively tapas evening or a hearty main course served over rice, this recipe captures the essence of Mediterranean coastal cooking. It pairs wonderfully with a cold beer or a crisp white wine.

Eels in Piquant Sauce ( All I Pebre recipe image
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Eels in Piquant Sauce ( All I Pebre)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 2103.4

Description

This traditional Valencian dish, known as "Anguilas a la Pebre," delivers a bold, piquant flavor profile that is both comforting and exciting. The eels are gently poached in a fragrant broth of paprika and saffron, resulting in tender, melt-in-your-mouth flesh. The star of the show is the "pebre" sauce&# 226;ÂÂa rustic, smooth paste made by crushing garlic, blanched almonds, and fresh parsley with olive oil. This combination creates a creamy, nutty, and garlicky coating that clings beautifully to the eel. Perfect for a lively tapas evening or a hearty main course served over rice, this recipe captures the essence of Mediterranean coastal cooking. It pairs wonderfully with a cold beer or a crisp white wine.

Ingredients

Directions

  1. Clean and skin the eels, then cut them into 1 to 1.5-inch pieces.
  2. Heat 1 tablespoon of olive oil in a casserole or large skillet over medium heat.
  3. Add the paprika to the hot oil and stir briefly to toast it, being careful not to burn.
  4. Stir in enough water to cover the eel pieces, then bring the liquid to a boil.
  5. Add the eel pieces to the boiling liquid and reduce heat to a simmer.
  6. Meanwhile, combine the garlic cloves, blanched almonds, chopped parsley, and saffron in a mortar and pestle or electric blender.
  7. Blend or crush the mixture, adding the remaining 1 tablespoon of olive oil gradually, until it forms a smooth, creamy paste.
  8. Stir the almond-garlic paste into the casserole with the eels.
  9. Season with salt to taste and cook for about 20 minutes, or until the eels are tender and cooked through.
  10. Add more hot water if the sauce becomes too thick during cooking.
  11. Serve hot, optionally over rice with peas, carrots, or potatoes for a complete meal.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2103.4kcal
% Daily Value *
Total Fat 182.6g281%
Saturated Fat 14.1g71%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 77.6g26%
Dietary Fiber 45.0g180%
Sugars 15.8g
Protein 74.7g150%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, blending, boiling, chopped, cloves, eel, eels, hot, mediterranean, oil, olive, paprika, pebre, piquant, saffron, sauce, title, vegan, water
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