Entree: Spain – Valencia – All i Pebre (Valencian eel stew in a garlic, ñora and paprika sauce with potatoes)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
30 min
Total
1 hr 10 min
Ingredients
- 2 lb (900 g) freshwater eel, cleaned and cut into 2–3 in (5–8 cm) pieces
- 2 lb (900 g) firm waxy potatoes, peeled and cut into large chunks
- 1/4 cup (60 ml) extra-virgin olive oil
- 8 cloves garlic, peeled
- 2 dried ñora peppers (or 2 tbsp / 14 g rehydrated ñora pulp)
- 2 tsp (10 g) sweet Spanish paprika (pimentón dulce)
- 1/4 cup (30 g) blanched almonds, toasted
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish or vegetable stock, hot
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Lemon wedges to serve (optional)
Instructions
1. If using whole dried ñoras, soak them in hot water 20–30 minutes until soft, then scrape out the sweet red pulp and reserve the soaking liquid; discard skins. If using pre-scraped pulp, skip soaking.
2. Make a picada: in a mortar and pestle or small food processor combine toasted almonds, garlic cloves, ñora pulp, paprika, and a pinch of salt; grind to a coarse paste. Add a few tablespoons of the ñora soaking liquid or warm stock to loosen into a spreadable paste.
3. In a wide heavy pot heat olive oil over medium heat. Add the picada and sauté briefly 1–2 minutes to awaken the flavors, careful not to burn the garlic.
4. Add the eel pieces and brown lightly on all sides for 3–4 minutes. Pour in the white wine and let it reduce for 1–2 minutes.
5. Add the potatoes, hot stock, vinegar, salt and pepper. Bring to a gentle simmer, cover partially, and cook 20–25 minutes until potatoes are tender and eel is cooked through.
6. Taste and adjust seasoning. If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash more stock.
7. Stir in chopped parsley just before serving and present family-style with lemon wedges on the side.
