Mar I Muntanya

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 chicken breasts, cut into 4s
• 10 large prawns, heads and shells on
• 2 onions, chopped
• 4 tomatoes, peeled seeded and chopped
• 4 fluid ounces dry wine
• 1 dash ricard
• 4 garlic cloves, finely chopped
• 2 sprigs parsley, finely chopped
• 1 slice of fried bread
• 30 g chocolate, grated (dark)
• 8 almonds, blanched and roasted and finely ground
• sea salt
• black pepper
• 1 tablespoon olive oil

Recipe

• 1 saute the chicken pieces and set aside.
• 2 cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired.
• 3 add the tomatoes and mix well, then continue cooking until all the liquid has evaporated and the tomatoes have begun to melt into the onions.
• 4 mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil.
• 5 then reduce the heat and simmer, uncovered for 20 minutes.
• 6 add the wine and ricard, return to the boil, then reduce the heat again and continue simmering.
• 7 after 20 minutes add the prawns to the pan.
• 8 simmer for another 20 minutes until the chicken is very tender, adding more water if necessary.
• 9 blend together the garlic, bread, chocolate and finely pre-ground almonds.
• 10 then blend in the parsley.
• 11 finally add enough olive oil to make a thick paste (the picada).
• 12 about 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the picada.