Preheat the oven to 200ºC / 400ºF. Place the sea salt and paprika in a mortar and grind with the
pestle to a fine powder. Alternatively, use a mini spice blender (the amount is too small to
process in a full-size processor).
Place the almonds on a baking sheet and toast in the preheated oven for 8-10 minutes, stirring
occasionally, until golden and giving off a toasted aroma. Watch after 7 minutes because they burn
quickly. Pour into a heatproof bowl.
Drizzle over 1 tablespoon of olive oil and stir to ensure all the nuts are lightly and evenly
coated. Add extra oil if necessary. Sprinkle with the salt and paprika mixture and stir again.
Transfer to a small bowl and serve at room temperature.