Picada
Instructions:
- Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool.
- Put the peeled garlic and the parsley leaves into a small bowl.
- Add the toasted saffron threads.
- Next, add the olive oil.
- Process with a hand-held blender to make a coarse paste.
- Add the toasted hazelnuts and continue to precess to make an even, fine mixture.