Ingredients
Serves 4-6
240g pimientos de padron (around 40-50 peppers)
12 cloves garlic en chemise
Extra virgin olive oil
6 sprigs thyme
1 bay leaf
80g almonds, skin on
Sea salt
Smoked paprika
Pedro Ximenez vinegar (alternatively a sherry vinegar or balsamic)
Pinch of sugar
Method
Preheat oven to 180°C. Place cloves of garlic in a small pot and just cover with olive oil. Add thyme and bay and allow to simmer until the garlic is tender - this should take around 30 minutes. Remove pan from the heat and drain garlic.
Meanwhile place almonds in a bowl, drizzle with a scant teaspoon of olive oil and season with sea salt and smoked paprika. Place in preheated oven and 'toast' for 7-10 minutes, shaking the pan halfway through toasting. Remove from oven and allow to cool.
To cook the pimientos, pre-heat a fry pan until a haze rises from the pan. Swirl in a little olive oil and toss in the pimientos. Sauté for 30 seconds, add garlic cloves and continue to cook until the pimientos are well scorched and the garlic is crisp, this should take another 30 seconds or so. Immediately add a splash of Pedro Ximenez vinegar and a pinch of sugar. Be careful as the pan will give off a blast of steam.
Toss in the smoked almonds. Add a final pinch of sea salt, give a quick toss and serve immediately.
Don't forget, one in ten pimientos is extremely hot!