Paprika Spiced Mixed Nuts500g mixed nuts
1 1/2 tbsp coarse sea salt
1/2 tsp smoked sweet Spanish paprika or hot paprika (Pimenton)
1 tbsp extra virgin olive oil
1. Preheat the oven to 200C. Place the sea salt and paprika in a mortar and grind with the pestle to a fine powder.
2. Place the nuts on a baking tray and toast in the oven for 8-10 minutes, stirring occasionally, until golden and giving off a tasted aroma. Watch after 7 minutes because they burn quickly. Pour into a heatproof bowl.
3. Drizzle over the olive 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.
4. Transfer to a small bowl and serve at room temperature.
I used the hot Pimenton and the nuts are not too spicy, just nicely piquant! Perfect with a nice chilled glass of Fino Sherry, red or white wine or even a beer.