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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish
Origin: Murcia, Spain
Recipe - Almendras con Pimenton Picante (Paprika Spiced Almonds)
8 ounces Marcona Almonds
1 tablespoon Coarse Sea Salt
1/2 teaspoon Smoked Paprika
1 tablespoon Olive Oil
Prep Time/ Cook Time
5 minutes preparation, 3 minutes cooking on the stovetop
In a bowl, mix the sea salt and paprika together. Next, add the Marcona Almonds to a small paella pan then drizzle with the olive oil. Add the paprika and salt mixture to the almonds and stir to ensure all are evenly coated. Cook over low heat for about 3 minutes, watching carefully to keep from burning. Allow to cool before you serve and enjoy straight from your paella pan!
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