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| RESTAURANTS![]() LOCAL RECIPES![]() 27 APRIL 2024
ALL I PEBRE
INGREDIENTS
- 1 cup olive oil (not completely full)
- 1 tablespoon of paprika (Pebre-Roig)
- 2 or 3 chillies (adapted to own taste)
PREPARATION
First, everything should be ready, this is to say: the eels can be bought cleaned and chopped so that you only have to rinse them, peel and chop the potatoes –crunch them before completely cutting them-, smash the unpeeled garlic bulbs and you need to have a tablespoon of paprika and a glass of water on hand.
Heat some olive oil in a pan, remove from heat when it is very hot and add the garlic bulbs so that they do not burn quickly. When the temperature of the oil lowers put the pan back on the heat. Once the garlic bulbs are done, add some paprika, stir and immediately pour the water of the glass.
Add the potatoes and eels and pour some more water without completely covering all the ingredients, leave some parts of the potatoes stick out. This dish must be soupy so you can pour some water during the process.
Add some salt and the chillies and cook for 20-25 minutes on high heat.
It is very important to crunch the potatoes so that the broth gets thick with the pieces of potato that get broken.
The dish should be a bit spicy.
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