¼ kg of rice
1 ½ kg of eel in the open
1 clove of garlic
2 g of pepper
1 sprig of parsley
1 onion, chopped
1 tablespoon paprika 1 cup of oil.
2 ½ cups of water
The conger eel is split into pieces, after clean, and seasoned with garlic, parsley, salt, pepper and crushed in a mortar.
In a pan put the chopped onion to brown in the oil, and when you add the braised fish pieces, paprika, saffron and water. When the element comes to a boil add the rice and cook until it is open and ready. If you need more water is added, it has to be a little soupy.
It should move from time to time to prevent sticking, but gently so the fish will not come apart. This recipe is also used for other fish, including eel.