Creamy rice with all i pebre

Eel 500g | Carnaroli rice 400g | Garlic 15g | Sweet paprika 10g | Smoked paprika 5g | Chilli 3u | Fried chopped almonds 100g | 120ml oil | Salt 20g | Fumet 2l | Tomato 200g

Add oil in a round and fry the garlic, almonds, and split chillies.
Add the paprika and tomato
Sauté for about 2 minutes
Add the fumet and season
Add the eels and cook for about 15 minutes until the eels are done.
Remove the eels
With the bottom boiling, add the rice and cook for 20 minutes
Turn off the heat and add the eels.
Add salt and serve