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Marcona Almonds with Smoked Paprika

Marcona Almonds with Smoked Paprika

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.


  • 1 teaspoon smoked paprika
  • Flaky sea salt (such as Maldon)

Recipe Preparation

Ingredient info:

  • Marcona almonds can be found at natural and specialty foods stores and at Smoked paprika is available at most supermarkets.


  • Preheat oven to 350°. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8–10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.

  • DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.

Recipe by Trasierra in Seville, Spain,

Nutritional Content

8 servings, 1 serving contains:Calories (kcal) 250Fat (g) 22Saturated Fat (g) 2Cholesterol (mg) 0Carbohydrates (g) 9Dietary Fiber (g) 5Total Sugars (g) 2Protein (g) 9Sodium (mg) 65Reviews Section

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