Estofado de Anguilla

1 kg of eels cut into thick slices

2 medium potatoes peeled and diced

4 tomatoesskinned and diced

4 spring onions chopped

4 cloves of garlic peeled and finely chopped

100g of green beans chopped

2 artichoke hearts diced

½ tablespoon of flat-leaf parsley chopped

80g of pine nuts

75ml of white wine

1 teaspoon of pimentón dulce (mild smoked paprika)

½ teaspoon of sea salt

½ teaspoon of black pepper

½ teaspoon of dried oregano

1 pinch of ground cinnamon

plain flour

3 tablespoons of olive oil

Lightly toast the pine nuts in a frying pan with a drop of oil or on a baking sheet in the oven. Set aside.

Heat half the oil in a frying pan. Coat the eel pieces in flour and fry until lightly browned. Set aside.

Heat the remaining oil in a stockpot and sauté the spring onions. Add the tomato, stir and then add the white wine.

Reduce by a third and then add the garlic, pine nuts, salt, herbs and spices. Stir then add the eel and vegetables to the pan.

Add sufficient water to cover then simmer, covered, for about twenty minutes or until the potatoes are cooked. Reduce if necessary