Almonds, Sultanas and Spinach
A small tasty tapas to start a Spanish meal.
1/2 cup sultana raisins
2 tablespoons olive oil
1/2 cup of blanched whole almonds
2 garlic cloves
3 tablespoons dry sherry
4 ounces fresh baby spinach leaves, torn into small pieces
1/4 teaspoon sweet paprika
1/2 teaspoon salt 1/4 teaspoon black pepper
YIELD: 4 - 8 persons as a one bite appetizer
COURSE: Appetizers Tapas Meze
- Soak the raisins in warm water for 3 minutes, then drain. Heat the olive oil in a skillet, add the almonds and garlic. Cook for 1 minute, then add the sherry and boil for 1 minute.
- Add the spinach and paprika and toss well to coat with the juices. Cook over low heat for another minute or two.. Remove from heat, then add the drained raisins, salt and pepper to taste and serve!