"California Avocado Catalan"@en . . . . . . "The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal."@en . . . . . . "The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal."@en .