Picada Catalana (Nut-Herb Paste)¶

Ingredients¶

• ¼ tsp saffron threads
• 2 garlic cloves, peeled
• ½ tsp salt
• 30 g toasted blanched almonds
• 30 g toasted blanched hazelnuts
• ½ tsp ground cinnamon
• 2 sprigs parsley, chopped
• 60 ml (¼ cup) dry sherry

Instructions¶

1. In a mortar pound saffron, garlic, salt, almonds, hazelnuts, cinnamon, and parsley to a fine paste.
2. Gradually work in dry sherry to desired spoonable consistency. Add to soups, meat, or fish midway through cooking as a flavour enhancer.