Almond Picada

Almond Picada

A toasted almond and garlic paste that thickens and deepens Catalan stews.

Total 15 min Makes 16 oz Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

Picada is a rustic Catalan condiment of toasted almonds, garlic, bread, and parsley ground into a coarse paste. Stirred into stews, soups, or paella near the end of cooking, it thickens the liquid and adds a nutty, savory depth. It's a staple finishing touch in Spanish braises and seafood dishes.

Ingredients

  • 1 cup whole almonds, blanched
  • 4 cloves garlic, peeled
  • 1 slice day-old rustic bread, crust removed
  • 3 tablespoons olive oil
  • 1/2 cup fresh parsley leaves, loosely packed
  • 1/4 teaspoon saffron threads
  • 2 tablespoons water, or as needed
  • 1/2 teaspoon salt

Method

  1. Heat 1 tablespoon of olive oil in a 9-inch skillet over medium heat. Add the almonds and toast, stirring frequently, until golden and fragrant, about 4 minutes.

  2. Add the garlic cloves to the skillet and toast with the almonds for the last minute, stirring so they don't burn.

  3. In the same skillet, add the remaining olive oil and fry the bread slice until golden and crisp on both sides, about 1 minute per side.

  4. Transfer the almonds, garlic, and fried bread to a mortar and pestle or food processor. Add the parsley, saffron, and salt.

  5. Grind or pulse the mixture into a coarse, textured paste, adding water a tablespoon at a time until it reaches a spreadable but still textured consistency.

  6. Use immediately by stirring into a stew, paella, or soup during the last 10 minutes of cooking, or cover and refrigerate until ready to use.

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    Almond Picada

    Picada is a rustic Catalan condiment of toasted almonds, garlic, bread, and parsley ground into a coarse paste. Stirred into stews, soups, or paella near the end of cooking, it thickens the liquid and adds a nutty, savory depth. It's a staple finishing touch in Spanish braises and seafood dishes.

    15 min 16 oz 120 cal

    Ingredients

    • 1 cup whole almonds, blanched
    • 4 cloves garlic, peeled
    • 1 slice day-old rustic bread, crust removed
    • 3 tablespoons olive oil
    • 1/2 cup fresh parsley leaves, loosely packed
    • 1/4 teaspoon saffron threads
    • 2 tablespoons water, or as needed
    • 1/2 teaspoon salt

    Method

    1. 1

      Heat 1 tablespoon of olive oil in a 9-inch skillet over medium heat. Add the almonds and toast, stirring frequently, until golden and fragrant, about 4 minutes.

    2. 2

      Add the garlic cloves to the skillet and toast with the almonds for the last minute, stirring so they don't burn.

    3. 3

      In the same skillet, add the remaining olive oil and fry the bread slice until golden and crisp on both sides, about 1 minute per side.

    4. 4

      Transfer the almonds, garlic, and fried bread to a mortar and pestle or food processor. Add the parsley, saffron, and salt.

    5. 5

      Grind or pulse the mixture into a coarse, textured paste, adding water a tablespoon at a time until it reaches a spreadable but still textured consistency.

    6. 6

      Use immediately by stirring into a stew, paella, or soup during the last 10 minutes of cooking, or cover and refrigerate until ready to use.