Heat a good layer of oil in a non-stick frying pan and gently fry the shallots for 10 minutes until golden and crisp. Drain on kitchen paper.
Stand the broccoli in a deep pan with about 5cm of boiling water, cover and cook for five to six minutes until the stems are tender.
Meanwhile, heat 1 tbsp of oil in a pan and add the cooked broccoli, then splash in the sherry. Season and scatter with the almonds and crispy shallots. Drizzle with extra virgin olive oil to serve.