Roasted pumpkin seeds with a Spanish twist make for a delightful snack or appetizer that's both crispy and flavorful. Follow these steps to create this tasty treat, and enhance the flavor with two seasoning options: sweet paprika and salt, or a unique blend of paella spices with saffron.

Ingredients:

• Pumpkin seeds (seeds from a pumpkin)
• Extra Virgin Olive oil by Abril
• Salt
• Optional Seasonings:
• Option 1: Smoked Sweet paprika by El Angel (or Spicy if you like) and salt
• Option 2: Paella seasoning by La Barraca with spices with saffron for a unique flavor and salt

Instructions:

1. Scrape out the Pumpkin Seeds. Begin by cutting open the pumpkin and removing the top. Use a sturdy metal spoon to scrape out the seeds and any attached pumpkin strings.
2. Place the collected pumpkin seeds in a colander and rinse them thoroughly under running water to remove any remaining pumpkin debris.
3. Measure the pumpkin seeds and transfer them to a medium-sized saucepan. For every 1/2 cup of pumpkin seeds, add 2 cups of water and 1 tablespoon of salt to the saucepan. Adjust the salt quantity to your preferred level of saltiness.
4. Bring the salted water and pumpkin seeds to a boil. Allow the seeds to simmer in the salted water for about 10 minutes.
5. Once the seeds have finished simmering, remove them from the heat and drain them thoroughly.
6. Preheat your oven to 400°F (200°C). Coat the bottom of a roasting pan or a thick baking sheet with a drizzle of olive oil to prevent sticking.
7. Season the Pumpkin Seeds. Now, you have two seasoning options:
1. Sweet Paprika and Salt: Toss the boiled pumpkin seeds with a mixture of sweet paprika and a pinch of salt to add a classic Spanish flavor. Adjust the seasonings to taste. 
2. Paella Spice Blend with Saffron: For a unique twist, toss the boiled seeds with our paella spice blend that includes saffron and other aromatic spices. This will infuse your pumpkin seeds with an authentic Spanish flair.
8. Spread the seasoned pumpkin seeds evenly on the oiled roasting pan, making sure they are in a single layer. Give the seeds a gentle toss to ensure they are coated with the seasonings. Place the pan on the top rack of the preheated oven.
9. Bake: Small pumpkin seeds may take approximately 5 minutes, while larger seeds may need up to 20 minutes to toast. Keep a close eye on them to prevent over-toasting.
10. Remove the pan from the oven once the seeds have turned a light golden brown.
11. Cool and Enjoy: Allow the roasted pumpkin seeds to cool on a rack to achieve maximum crispiness.

Once they have cooled completely, savor the delightful flavors of your Spanish-style roasted pumpkin seeds with a twist.

Whichever seasoning option you choose, these roasted pumpkin seeds with a Spanish twist are sure to be a hit at your next gathering or as a tasty snack anytime and specially during the fall season.