Tapas by Ryland Peters & Small

Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-02-23T00:00:00+00:00

salted almonds

Almond trees were brought to Spain by the Moors and flourished, especially around Seville, where salted almonds feature regularly in tapas bars.

olive oil

200 g/2 cups whole blanched almonds

1 teaspoon coarse salt or sea salt, finely ground

½ teaspoon oak-smoked sweet Spanish paprika

SERVES 4

Pour a 2-cm/1-inch depth of oil into a saucepan and heat to 195°C (380°F). Test with a sugar thermometer or drop in a small cube of bread – it should turn golden in about 30 seconds.

Sauté the almonds until lightly golden. Drain, sprinkle with the salt and paprika and mix well. Let cool slightly before serving.

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