Sea and Mountains

Ingredients for 4 servings:

• 1 chicken, cut into 6-8 pieces
• 4 tbsp olive oil
• 16 shrimp(s)
• 2 onions, mild
• ¼ liter chicken broth
• 4 tomatoes, fresh or
• 1 large can of tomatoes, peeled
• Salt
• Pepper, from the mill
• 1 bunch parsley, flat
• 4 garlic, finely chopped
• 100 g almond(s), peeled
• 2 tbsp olive oil
• Salt
• chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The Catalan Sea and Mountain Dish

Season the chicken pieces with salt and pepper and let it rest for a while. Heat the olive oil in a frying pan and sear the chicken pieces all over, then remove. Add the shrimp, toss briefly in the oil, and remove. Sauté the onions gently in the oil, stirring constantly, until they begin to brown. Add the grated tomatoes and deglaze with the chicken stock. Return the chicken pieces to the pan and let it simmer gently. Meanwhile, prepare the picada. Sauté the parsley in 1 tablespoon of olive oil, add the garlic. Let it cool slightly and blend with the almonds and olive oil in a blender until a smooth paste forms. Add more olive oil if desired. Season with salt and chili powder. Once the chicken pieces are cooked, add the shrimp and heat briefly again. Serve with the picada. Serve with: baguette. Drink suggestion: a soft Spanish red wine.