Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

The apéritif hour: Roast almonds with paprika

May 18, 2012 |  2:17 pm

Almonds ONE (1 of 1)Apéritif hour has arrived and you have nothing to serve?

No worries. In the time it takes to chill down a bottle of fino or manzanilla sherry, you can make these roast almonds with paprika from Sam and Sam Clark, the genies behind the restaurant Moro in London (and co-authors of the wonderful “Moro the Cookbook”). The two chefs, who are married, have a great affection for Spain and north Africa. And these almonds dosed with smoked paprika are a delicious twist on the ubiquitous roast almonds in olive oil.

They write, “the word for almond — ‘almendra’ — has roots in the Moorish past, for the Arabs were very partial to them and planted trees all along the Mediterranean coast from Tarragona to Malaga.”

Note: To blanch almonds: bring a pot of water to the boil. Remove from heat, dump in the almonds for about a minute. Drain and cool under running water. Slip the skins off by gently holding between the thumb and forefinger and squeezing.  

Serve with a fino or manzanilla sherry, well-chilled.

Almendras con pimentón

Almonds with paprika (adapted from “Moro the Cookbook” by Sam and Sam Clark, Ebury Press, London, 2001, $27.50 paperback)

Serves 6

About 1/2 pound whole blanched almonds

1 teaspoon olive oil

1 teaspoon smoked sweet Spanish paprika*

1 1/2 teaspoons sea salt (preferably Maldon), ground to a fine powder

Heat the oven to 300 degrees. Place the almonds on a baking tray and dry-roast in the top of the oven for about 25 minutes or until golden brown. Remove and stir in the olive oil, paprika and salt. Return to the oven for a couple more minutes. Remove and cool before eating.

*You can find smoked Spanish paprika at Penzeys Spices in Santa Monica and Torrance, and also online at www.penzeys.com.


Enter our Battle of the Burgers

Microplane's new bartender garnishing tool

Meet Fuku Burger's new Sumo burger

-- S. Irene Virbila


Photos: Roast almonds with smoked paprika. Credit: S. Irene Virbila/Los Angeles Times.