Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

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  Kosher salt
  
  


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  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


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  1/2 cup thinly sliced shallots (about 2 medium)
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1-1/2 tsp. granulated sugar
  
  


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  1/3 cup coarsely chopped Marcona almonds
  
  


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  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.