Our December Supper Club gathering was here before we knew it, and as usual, we enjoyed a meal fit for queens as our hostess with the mostess treated us to a holiday-themed feast.
Check out the recipes below, from our once-again successful girls’ dinner:
Almendras al Pimentón
- 1 1/2 tbsp. coarse sea salt
- 1/2 tsp. smoked sweet Spanish paprika, or hot paprika to taste
- 3 1/2 cups blanched almonds*
- Extra virgin olive oil
- Put the sea salt and paprika in a mortar and grind with the pestle to a find powder, or use a mini spice blender (the amount is too small to process in a full-size food processor).
- Place the almonds on a baking sheet and toast in a preheated oven, 400 degrees F, for 8-10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma. Watch carefully after 7 minutes because they burn quickly. Immediately pour into a heatproof bowl.
- Drizzle over about 1 tablespoon of oil and stir to ensure all the nuts are lightly and evenly coated; add extra oil, if necessary. Sprinkle with the salt and paprika mixture and stir again. Transfer to a small bowl and serve at room temperature.
*Cook’s tips: It is best, and more economical, to buy unblanched almonds and blanch them as and when required, because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heatproof bowl. Pour over boiling water and let stand for 1 minute. Drain well, then pat dry and slip off the skins.
From: World Food, Spain: The Food and the Lifestyle.