Save Recipe Print
Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.

Place the almonds in a small decorative serving dish.

Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

Cook's Note

Available in bulk food section of your market

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas

Recipe courtesy of Rachael Ray

Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices

Recipe courtesy of Rachael Ray

Spanish Quinoa with Olives

Recipe courtesy of Food Network Kitchen

Asparagus Nibbles

Recipe courtesy of Danny Boome

Spanish Cheeses, Celery Sticks and Olives

Recipe courtesy of Rachael Ray

Olive Oil Fried Eggs with Spanish Pantry Sauce

Recipe courtesy of Daphne Brogdon

Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro

Recipe courtesy of Tyler Florence

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword