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Manzanilla olives stuffed with anchovies create a combination that is simply irresistible. Extra-Large and stuffed with the perfect amount of anchovy to make the flavor pop!
Size: 12.7oz/350g net, 5.3oz/150g drained
Origin: Alicante, Spain
OL017
$6.50
Recipe - Almendras con Pimenton Picante (Paprika Spiced Almonds)
Ingredients
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
Recipe Size
Serves 4-6
Instructions
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!
Buy everything that you need for this recipe with one click:
Add With One Click: Marcona Almonds, Smoked Pimenton, Mediterranean Sea Salt, Extra Virgin Olive Oil, and an 8in/20cm Enameled Steel Paella Pan
Buy individual products that you'll need to make this recipe:
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Peppers and a hint of chili are dried over smoldering embers and ground into a velvety-powder, the result is the most intense spicy-smoked flavor available from any gourmet spice!
Size: 2.64oz/75g
Origin: La Vera, Spain
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This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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Size: Approximately 1 serving
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