Brooke Parkhurst & James Briscione: Farro Salad with Roasted Bell Pepper & Crispy Kale

3 cups water
1 cup uncooked farro
1½ tsp. kosher salt, divided
1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
¼ tsp. smoked paprika

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