Broccolini with Smoked Paprika, Almonds, and Garlic
['3 tablespoons extra-virgin olive oil, divided', '1/2 cup whole almonds, coarsely chopped', '3 large garlic cloves, chopped', '1 1/2 teaspoons smoked paprika*', 'Coarse kosher salt', '2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths', '1/3 cup water', '1 to 2 teaspoons Sherry wine vinegar']
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.
Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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