4 lb Eel

      1 tb Olive oil

      1 tb Paprika

      2 c  Hot water

      3    Garlic cloves; chopped

     14    Blanched almonds

      2 tb Chopped fresh parsley

    1/4 ts Saffron

      1 tb Olive oil

           Salt to taste
  A favorite Valencian tapa as well as a popular main dish, especially along
  the Costa Blanca. A cold beer might go best with this piquant tapa.
  Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon
  olive oil in a casserole or skillet, add paprika, and stir in enough water
  to cover eels. Bring to a boil and add pieces of eel. 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. Stir mixture into
  casserole, add salt to taste, and cook for about 20 minutes or until eels
  are done. Add more water if sauce thickens. Serve hot.
  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.
  From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
  0-8092-4877-8