Spanish fried salted almonds (Almendras fritas)

1. If using almonds in their skins, put them in boiling water for 1 minute, drain and squeeze the nuts out of their brown skins between your fingers.

2. Pat the blanched almonds completely dry with kitchen paper – wet almonds spit and don't brown nicely.

3. Heat the olive oil in a frying pan over medium heat, add the almonds and fry for 4-6 minutes, stirring constantly, until evenly pale golden.

4. Remove immediately with a slotted spoon and spread on kitchen paper (the almonds keep darkening off the heat).

5. While still hot, sprinkle generously with coarse sea salt and toss.

6. Serve cooled, in a small bowl, as an aperitif snack.

Tip: Watch the colour: as soon as they're pale golden, take them out – half a minute later they'll taste bitter.