Spanish Gambas al Ajillo with Saffron Farro & Charred Broccolini

Ingredients

• 1.5 lbs Large wild shrimp, peeled and deveined
• 1.5 cups Farro, whole grain
• 3.5 cups Vegetable broth, low-sodium
• 0.5 teaspoon Saffron threads, steeped in warm water
• 8 cloves Fresh garlic, minced
• 1 lb Broccolini, halved lengthwise
• 0.5 cup Extra virgin olive oil, divided
• 1.5 teaspoons Smoked paprika
• 0.25 cup Dry sherry, cooking wine
• 0.25 teaspoon Red pepper flakes
• 0.5 cup Sliced almonds, toasted
• 1 whole Fresh lemon, zest and juice
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Steep saffron threads in 0.25 cup warm water for 10 minutes.

2. 2

   Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add farro and toast for 2 minutes, stirring constantly.