Name: Mar i muntanya pollastre amb escamarlans (sea and mountain chicken and crayfish)
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 8.00 crayfish; 1.00 chicken cut into 8; 2.00 onions large, chopped; 6.00 tomatoes peeled, chopped; 500.00 ml stock chicken or fish; 2.00 garlic large cloves; 30.00 ml fresh parsley chopped; 15.00 ml almonds roasted; 1.00 digestive biscuits ground; 2.00 dark chocolate

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Ingredients (11)

30.00 ml	fresh chillies — 573
8.00	crayfish
1.00	chicken — cut into 8
2.00	onions — large, chopped
6.00	tomatoes — peeled, chopped
500.00 ml	stock — chicken or fish

PICADA

2.00	garlic — large cloves
30.00 ml	fresh parsley — chopped
15.00 ml	almonds — roasted
1.00	digestive biscuits — ground
2.00	dark chocolate

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Method:

Heat olive oil in a large saucepan over high heat. Brown crayfish and reserve. Brown chicken pieces and reserve.
Gently fry chopped onions in oil and juices until soft and golden. Add chopped tomato. Bring to a simmer and cook slowly until slightly reduced.
Return crayfish and chicken pieces to pan and add stock, reserving 30 ml (2 T). Cover and bring to a simmer. Cook gently for 30 minutes.
PICADA: Grind garlic, parsley, almonds and biscuit using a mortar and pestle until well combined.
Add warmed, reserved stock and chocolate and mix well. Add to saucepan, stir and leave to simmer, uncovered, for 10 minutes, stirring occasionally to make sure it doesn’t stick. Serve with salad.