Eels In Piquant Sauce

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.