Step 1 Heat the oven to 325 degrees. Drop the almonds in a small pot of boiling water and leave for about 10 seconds. Drain, slide off the skins, and rub dry. Set aside.
Step 2 Roast the hazelnuts on a small baking sheet until the skins darken and start to split, 10 to 15 minutes. While they are still hot, bundle them in a towel, then scrunch and massage them to rub off most of their skins. Pick out the nuts and set aside.
Step 3Turn the oven to broil. Spread the tomatoes one-half-inch thick in a small, shallow baking dish. Trickle with 1 teaspoon of the olive oil and broil until the tomatoes char slightly and bubble, a few minutes. Remove from the broiler.
Step 4Reduce the oven heat to 425 degrees. Meanwhile, pour a few cups of boiling water over the chile and leave to swell for a few minutes. Drain and then stem and seed the pepper.
Step 5Pour olive oil to a depth of one-half inch into an 8- or 10-inch skillet and set over medium-low heat. Test the temperature with the edge of the slice of bread; when it barely sizzles on contact, reduce the heat slightly and add the bread. (You may need to cut the bread into pieces so it fits into the pan in a single layer.) Check the underside at 1 minute; it should be beginning to color. Fry until it is the color of cornflakes, 2 to 3 minutes per side. Drain and cool on a paper towel.
Step 6Thickly slice the garlic, then pound to a paste in a mortar. Scrape into a processor and add the chile, fried bread, almonds and hazelnuts. Grind to a fine, moist paste, scraping the sides frequently. Scrape in the tomato and process to a paste. Add the vinegar, paprika, the remaining extra-virgin olive oil and salt to taste. Taste; it should be bursting with flavor, although not overly spicy. The flavor of the paprika will come out over time.
Step 7Spread the paste in a thick layer in a small, shallow baking dish and bake until the surface has turned dark orange with occasional flecks of brown, about 8 minutes. (Makes about 1 cup. Can be made up to a week in advance.)