All i pebre
Eels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.
What makes it all i pebre
- Eel, cut into pieces.
- Garlic and plenty of pimentón.
- Potatoes broken, not cut, into the pot so they thicken the sauce.
Where it comes from
It's the old dish of El Palmar and the villages around the Albufera, where eels were caught in the lagoon and the rice channels. Garlic, pimentón and a little chilli do most of the work, and the sauce is thickened by the potatoes, sometimes with a picada of almonds and fried bread.
Eels are scarcer now, and in many places it's a dish to seek out rather than stumble on.
Be the first here
Start your own all i pebreNo one here has made all i pebre yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
ValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.No one here has made it yet
BasqueMarmitakoThe fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.No one here has made it yet
BasqueMarmitakoThe fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.No one here has made it yet