1) Clean the eels and select the widest part to smoke. Introduce it in the smoker for 5 minutes.

2) Prepare a traditional "ajoaceite".
3) Fry the remaining eel, the bread, the chilli pepper and 50% of the tigernut. Add the paprika and the broth of fish. Crush everything and tipple through a thin colader. Reserve. 
4) Introduce the smoked eels in a cooking bag together with the "ajoaceite" and the crush. Put it in a "Roner" at a temperature of 65 C degrees for 6 hours. Cool and reserve up to the moment to prepare the plat.
5) Fry separately he remaining tigernuts, the bread, the garlics and the tails of eels. Add the milk to the fried food (separate from the set 5 ó 6 tigernuts) and crush. Boil at low temperature during 30 minutes and tipple trough a thin colander.
6) Divide the potato in the shape of rectangle and empty inside. Put to sweeten in the tigernut oil to 65 C degrees during 45 minutes.

Presentation of the plate

Place the candied potato in the center of the plate. Introduce 5 ó 6 fried tigernuts and 4 cubes of "Granny Smith" apple in the potato. Regenerate the eels and cut in the shape of rectangle at the same size as the hollow of the potato, and introduce them inside it. Top with garlic chips and fall with the milk of "ajoaceite".

The "Ajoaceite of xufa with Eel from El Perelló" is a creation of Alejandro del Toro. Link to his restaurant.