A Perfect Recipe for Tapas
These are perfect with some
olives, sangria and a little
Spanish guitar.
Blanched almonds
Olive Oil
La Chinata Picante Pimenton
(available on Amazon)
Salt
In a non stick pan,
slowly toast the almonds.
Remove from heat and
drizzle with olive oil and
sprinkle with pimenton and
salt. Keep stirring and place
back on heat and take off if you
think it is burning. I put it
on a medium heat. Be careful
because when you heat the
pimenton it can make it a bit hard
to breathe ~ it is spicy!
Enjoy!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.