Fried Almond Tapas Food

MEATBALLS IN ALMOND SAUCE RECIPE - SPANISH ALBóNDIGAS EN SALSA DE ALMENDRAS

Steps:

• Start by making the ground meat mixture. In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, the milk, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.
• Refrigerate the mixture for a few hours, or overnight. Make sure it's covered in clingfilm, with the plastic touching the meat directly. You can skip this step, but may have to add more breadcrumbs and the meatballs may not be as flavorful.
• When you're ready to make the meatballs, roll the meat mixture into medium sized balls, and dredge in flour. Fry in hot olive oil (or sunflower oil), turning if necessary to brown all sides. Drain on paper towels. They should still be pink on the inside, as they'll continue to cook in the almond sauce.
• To make the almond sauce, add about 1/4 cup olive oil to a frying pan and sauté the 3 whole garlic cloves over medium heat. Take them out as soon as they're golden, and add them to a food processor.
• In the same oil, fry the raw almonds until just golden. Take them out as soon as they've turned color-- don't let them burn! Add them to the food processor.
• In the same oil, turn up the heat and fry the slices of white bread (making croutons). Remove and add to the food processor.
• Add the liquids (chicken stock and saffron-infused white wine) to the food processor, and blend for a minute or so (until smooth but not a complete purée).
• Cover the meatballs with the sauce, and cook for about 20 minutes over a very low heat. If you cook on a high heat, the meatballs could break apart. If the sauce is too thick, add a bit of water.
• Taste, adjust the salt and pepper, and enjoy your homemade albondigas en salsa de almendras!

SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)

Steps:

• Preheat oven to 400°F.
• Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour.
• Meanwhile, combine the smoked paprika and sea salt in a small dish.
• Remove almonds from the oven and place in a medium bowl.
• Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.

SPICED ALMONDS FOR THE TAPAS BAR

Steps:

• Preheat oven to 400.
• Grind salt and paprika in a mortar and pestle or a coffee grinder till fine.
• Place almonds on cookie sheet and toast for 5-10 minutes.
• Pour into a glass bowl and toss in 1 tablespoon oil to coat using more if needed.
• Add seasonings stirring to coat.
• Serve at room temperature.

FRIED ALMOND TAPAS

Steps:

• 1. Over medium heat, in a small saute pan so the almonds are a bit crowded, pour a generous 1/4 cup of EVOO and the almonds.
• 2. Keep the almonds moving, constantly stirring them in the oil. It might seem like there is too much oil, but it's OK.
• 3. Keep frying the almonds, constantly stirring and mixing. They will start to sizzle in the oil, and this is what you want. After 5 or 6 minutes they should be a light golden color. (Once they begin to turn golden they go pretty fast. I had to adjust my heat to low so they wouldn't get too dark too fast.) Do not overcook as they can become bitter.
• 4. With a slotted spoon, transfer the almonds to a paper towel-lined tray and immediately sprinkle with sea salt. Shake the tray to disperse the salt through the almonds.
• 5. Allow to cool for at least 10 minutes and transfer to serving dish.

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!