And now for something completely different ..... All i pebre - Eels in Piquant Sauce

All i pebre is a spicey dish made with made with eel. This is a famous recipe that originates from Albufera, a lagoon near Valencia. I think it's delicious, however it's an aquired taste. So if you're the adventurous type and fancy this eel dish, why not try this recipe is below?

 
Ingredients for 4 people:

1kg of eels
Olive oil
1 large onion, diced
50 g of flour
sweet paprika
1 chili pepper
3 or 4 cloves of garlic
1 small slice of toasted bread
10 to 12 almonds
2 large potatoes, cubed
parsley
salt
water

Method

Wash the eels in cold water and remove the heads and the tips of the tails. Wash them again and dry with a cloth. Once cleaned, cut them into pieces measuring approximately 6 to 8 cm. Crush the cloves of garlic in a mortar and add to an earthenware dish when the oil is hot.

Dice the onion and when the garlic begins to fry, add it along with the flour and the paprika, stirring at the same time. Also add a fair amount of water, but bear in mind it must not cover the eels, which will be added when it comes to the boil. Peel and cube potatoes, place in the dish and boil for 10 mins. Once the eels are in, simply add salt and chilli pepper, the amount depending on how spicy the stew is intended to be.

Leave everything to cook for 15 or 20 minutes. Five minutes before it is cooked, add the almonds, parsley and the toasted bread, crushing it previously in the mortar.

Buyer's guide - Eels are most often sold live, although they are sometimes available as steaks. A live eel is quite something to manage, so ask your fishmonger for advice.

FAMILY, FOOD, AND FUN !!!!

What a fun-filled, Royal wedding weekend. Parties galore and surround by my children, grandchildren and stepchildren, busy, busy busy.....but never too busy to entertain my guests!!

Here's a quick potato salad, great for any party and a nice healthy, fast food option.

Ensaladilla Rusa

 ( Potato salad )

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. This is my version.....

Serves 6

Ingredients:
7 medium unpeeled potatoes

6 hard-boiled eggs

16 oz can tuna, drained (optional)

1 large bunch of spring onions (finley chopped)
Mayonnaise
Small jar of green olive
Paprika
Salt and pepper


Method

Scrub the potatoes to clean off any lose dirt. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!

Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.

Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.

Boil the eggs until hard.and cool. Peel the eggs, and slice with an egg slicer. Reserve 12 slices of egg and place to one side (for decoration)


Put a large jar of mayonnaise into a bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Add the potato, sliced egg and finley chopped spring onion, season and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Add egg, olives and dust with paprika.

Serve with bread sticks

Potato salad with breadsticks

Recipe of the day by Lorraine Rimmer

Paprika pork wth sweet red peppers

and chorizo

 

This recipe was given to me in Valencia by an

old Spanish Abuela. It was passed down from generation to generation. It's a typical Spanish onepot meal - rustic and authentic.

Serves four

Ingredients

1lb diced pork
1 jar red cooked peppers
I ring of Spanish chorizo (can be bought from larger supermarkets)
1 tin of Heinz tomato soup
1 tin chopped tomatoes
4 cloves of garlic (chopped)
2 red onions (diced)
1lb of potatoes peeled and diced
Pkt of fresh green beans
Tablespoon of paprika
Salt and pepper
2 Tablespoons olive oil
A knob of butter

Method
Peel and slice the chorizo and add to a cooking pot with the oil. Stir on a low heat for 2 mins than add the pork. Cook for a further 5 mins before adding the onions and garlic. Cook on a low heat until the onions are transparent. Place tinned tomatoes and soup into the pot and season with the paprika, salt and pepper. Let simmer for 45 mins before adding the potatoes, red peppers (sliced) and green beans. Cook for a further 45 mins on a low heat. Add the butter just before serving. Serve in a soup bowl with salt and pepper crusty bread.
For best results
This can be cooked in a slow cooker by placing all the ingredients at the same into the slow cooker and cooking on high for 3 hours and low for 2.