Smoky Fried Almonds

Roasted almonds are fine, but when the nuts are slowly fried in good olive oil they acquire a profoundly nutty character that is particularly Spanish. Tossed with sea salt and smoked paprika, they are practically addictive, especially if you use the fabulous marcona almonds. However, if you prefer to roast the nuts, spread them on a rimmed baking sheet and bake them in a 350°F oven for about