Ingredients
- 12 ounce blanched marcona almonds
- 1/4 cup extra virgin olive oil
Preparation
Baking Directions:
When he was a little boy in Spain, Javier Freyre and his grandfather — “a classic vermouth gentleman who always wore a Borsalino hat and carried a walking cane” — shared a ritual: They nibbled fried almonds before lunch or tapas.
It became a lifelong habit, and Mr.
Freyre has been passing it along to his friends since moving to Los Angeles twenty years ago.
It took a little effort to find true Spanish pimentón (paprika) — sweeter, brighter, and smokier than Hungarian varieties — and high quality olive oil.
But his favorite Spanish ingredients are not as challenging to find in the United States these days.
His friends often have meals made up of little plates as opposed to one large main course.
1.In a large saucepan, place the almonds in a single layer, then pour the oil over them.
Set the saucepan over medium heat and cook, stirring frequently, about 10 minutes, until the nuts darken slightly.
(The oil should be hot but never smoky, no more than 180° F.)
2.Immediately transfer the nuts with a slotted spoon to a plate, season with salt to taste, and cool to room temperature.
Season the nuts with smoked paprika and serve.
From "One Big Table" by Molly O’Neill.
Copyright © 2010 by Molly O’Neill.
Reprinted by permission of Simon & Schuster, Inc, NY
Tips:
The almonds can be stored in an airtight container at room temperature up to two weeks.
