In Portuguese: Enguias de Escabeche
Ingredients:
- 1 kg of eels
- 3,5 dl of vinegar
- 1,5 dl water
- 4 cloves garlic
- 2 tea-spoons of paprika
- 1 bay leaf
- equal parts of oil and olive oil as sufficient
- salt and pepper to taste
Directions:
Three hours before serving, join the water to the vinegar, add the garlic-cloves finely sliced, the bay leaf and the paprika, and allow to stand.
Clean the eels and wash them well. Drain them and salt them lightly.
Place sufficient oil and olive-oil in a frying-pan, and fry the eels. When fried, place them in a deep dish and cover them with the pickle sauce.
Bom Apetite !!
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