Shrimp Braised with Saffron Broth and Potato

In a Dutch oven or heavy-bottomed cassola, warm the olive oil over medium heat. Add the sliced garlic and cook gently until golden and fragrant, about 2 minutes. Do not let it brown.

Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Season lightly with salt.

Add the grated or finely diced tomato and cook down until the sofregit is concentrated and jammy, about 10 minutes more. The oil should begin to separate slightly.

Crumble the saffron threads into a small bowl and pour in 2 tablespoons of warm chicken broth. Let steep for 5 minutes to release the color and aroma.

Pour the saffron infusion into the sofregit base, then add the remaining chicken broth. Stir gently and bring to a gentle simmer. Taste and adjust salt.

Peel the potatoes and cut into 1-inch chunks. Add them to the simmering broth and cook until just tender, about 12-15 minutes. The potato should drink in the saffron broth as it cooks.

Nestle the whole shrimp, in their shells, into the broth alongside the potatoes. Cover and braise over medium-low heat for 4-5 minutes until the shrimp are pink and just cooked through. Do not overcook — the shellfish will become rubbery.

Squeeze in the juice of half the lemon. Stir gently to incorporate the bright acidity into the broth.

In a mortar and pestle, pound the almonds and remaining garlic cloves with a pinch of salt until you have a rough, fragrant paste. Do not over-process — some texture is welcome.

Stir the almond-garlic picada into the braise just before serving. The broth will thicken slightly and take on a deep, nutty richness.

Scatter the chopped parsley over the surface. Serve the shrimp and potatoes ladled into shallow bowls with the saffron broth, and offer lemon wedges on the side.