Spanish Gambas al Ajillo with Saffron Farro & Charred Broccolini

Ingredients

• 1 1/2 lbs large wild shrimp, peeled and deveined
• 1 1/2 cups farro, whole grain
• 3 1/2 cups vegetable broth, low-sodium
• 1/2 teaspoon saffron threads, steeped in warm water
• 8 cloves fresh garlic, minced
• 1 lb broccolini, halved lengthwise
• 1/2 cup extra virgin olive oil, divided
• 1 1/2 teaspoons smoked paprika
• 1/4 cup dry sherry, cooking wine
• 1/4 teaspoon red pepper flakes
• 1/2 cup sliced almonds, toasted
• 1 whole fresh lemon, zest and juice
• 1/4 cup fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Steep saffron threads in 1/4 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.