Clean the eels, remove the guts and the head.
Cut the eels into 4 centimeter thick slices and wash with water.
Peel the potatoes and cut them into pieces, better than slices so that they do not lose the starch.
Peel the garlic and crush them. Heat the oil in a pan.
Lightly fry the garlic. When they are golden brown, add the paprika and the cooked pebrereta.
Add a little water to the sauce and stir. Add the chopped potatoes to the pan, add more water and add the eels without drowning them completely. Cook for 20 minutes.
Rectify salt.