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Samuel Clark, Samantha Clark

Roast Almonds with Paprika

Almendras con pimentón

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

#16Moro: The Cookbook
Moro

By Samantha Clark and Samuel Clark

Published 2001

  • About

This is a delicious accompaniment to a glass of chilled fino sherry. The taste of smoked Spanish paprika and lightly roasted almonds is surprisingly complex.

Ingredients

  • 250 g whole blanched almonds
  • 1 teaspoon olive oil
  • 1 teaspoo

Method

Preheat the oven to 150°C/300°F/Gas 2.

Place the almonds on a baking tray and dry-roast in the top of the oven for about 25 minutes or

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