PICADA:

1/4 cup slivered almonds
1 slice bread, torn into small pieces
2 tbsp. olive oil
3 tbsp. chopped parsley
2 garlic cloves, minced

Add the slivered almonds to a food processor and process until finely ground.

Add the bread to the almonds and process into crumbs.

Add 2 tablespoons olive oil to a non-stick pan over medium heat. Add the bread and almonds crumbs and toast until browned. Transfer to a bowl.

Mix the garlic and parsley into the toasted bread and almond crumbs.

MEATBALLS:

1 lb. ground pork
1 bread slice, torn into small pieces
1 large egg
2 garlic cloves, minced
1 tbsp. minced parsley
1 tsp. table salt
1/2 tsp. black pepper
2 tbsp. water or chicken broth

Add the bread to the food processor and process into crumbs.

Add all other meatball ingredients except the pork and process until smooth.

Put the pork in a bowl, add the other meatball ingredients, and gently mix.

Gently form 1-inch meatballs.

Yield: 20-24 meatballs for tapas.

SAUCE:

1 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. paprika
1 cup chicken broth
1/2 cup dry white wine
1/4 tsp. saffron
1 tsp. sherry vinegar

Heat 1 tablespoon olive oil in a non-stick pan over medium heat.

Add the onion and sauté until just translucent.

Add the paprika and mix until fragrant.

Add the chicken broth and wine and bring to a simmer.

Add the saffron and mix for a few seconds.

COMPLETE THE TAPAS:

Add the meatballs to the simmering sauce. Cover and steam for 3 to 4 minutes.

Turn the meatballs over and steam another 3 to 4 minutes. Use an instant-read thermometer to ensure meatballs are 160°F.

Add the Picada and simmer another 1 to 2 minutes to thicken the sauce.

Turn off the heat and add the sherry vinegar. Gently mix and serve.

Submitted by: DAL