1 kilo of eels.
3 cloves of garlic.
2 cups of oil.
1 tablespoon of red paprika.
1 chili pepper.
1/2 liter of water.
Medium eels should be taken and, after cleaning, cut into pieces from a finger. A saucepan is placed on the fire with oil and when it smokes, add the garlic, which will have been crushed in the mortar without completely undoing it. As soon as they brown, add the red paprika, which will be stirred to avoid burning, and the water will be added quickly.
When the water starts to boil, place the pieces of eels and the chopped chili. It is tested for salt and cooking is maintained between a quarter of an hour and twenty minutes, according to the chef’s taste.
At the end you can add a mince of almonds or pine nuts, parsley and a few drops of lemon juice to give it a special touch.