Editor's note: Use this recipe to make Black Rice with Squid .

　　Picada is an aromatic sauce traditionally used in Catalan cuisine as a base flavoring for many dishes. It is also often added toward the end of cooking.Picada will keep for 1 week in the fridge or 6 months in the freezer.

Ingredients

　　5 1/4 tsp saffron threads

　　6 garlic cloves

　　3 1/3 cups fresh parsley leaves

　　Scant 1 cup extra-virgin olive oil

　　1 cup toasted blanched hazelnuts

　　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 make an even, fine mixture.

　　Reprinted with permission from From The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià, (C) © 2011 Phaidon Press