While waiting for the water to boil, add your sliced almonds to a small pan and toast over medium-high heat (shaking often) for 3 minutes, or until browned and fragrant. Set aside.
When the water comes to a boil, add your green beans and cook for exactly 2 and a half minutes. Drain the beans immediately and drop them in the bowl of ice water to stop the cooking. Set the cooled beans aside.
In a large pan, cook the crumbled chorizo for approximately 5 minutes (or until browned and cooked through). Spoon the chorizo onto a plate and wipe out the pan.
In the same pan, heat your olive oil over medium-high heat. Add your minced shallots and cook, stirring occasionally, for 2 minutes (or until translucent and soft).
To your pan of shallots, add the green beans and chorizo. Season with salt and pepper and cook, stirring occasionally, for 3 minutes.
Remove from heat and add the beans to a large bowl. Toss with the fresh parsley and toasted almonds, then serve hot.