Spanish green beans, green romesco, and your choice of protein

• Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
• Chicken breasts and steaks: Pat dry with a paper towel; cut against the grain into ½-inch-thick strips. Season with salt and pepper.
• Shrimp or scallops: Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
• Tofu: Pat dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring once or twice, until lightly browned and cooked through, 4 to 6 minutes for jumbo shrimp, scallops, steak, or tofu; and 6 to 8 minutes for chicken. Transfer to a plate. 

While your protein is cooking, prepare the green beans.

• Trim the stem ends from the green beans if needed.
• Cut the tomatoes in half. 

In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.

In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the green beans and tomatoes and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the paprika and cook until fragrant, about 1 minute. Add half the marinara (or more if desired), season with salt and pepper, and cook, stirring occasionally, until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer your protein and the green beans and tomatoes to individual plates. Garnish the beans and tomatoes with the almonds and serve the green romesco on the side.