Mar i muntanya pollastre amb escamarlans (sea and mountain chicken and crayfish)

Ingredients 12
Servings 4


  • 30
    olive oil
  • 8
    crayfish (or langoustines or prawns)
  • 1
    small chicken, cut into 8 portions
  • 2
    large onions, chopped
  • 6
    juicy ripe tomatoes, skinned and chopped
  • 500
    chicken or fish stock
  • 2
    large cloves garlic
  • 30
    chopped fresh parsley
  • 15
    roasted, peeled almonds
  • 1
    digestive biscuit, finely ground
  • 2
    blocks bitter chocolate


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.

Read more on: fish/seafood

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