I'm so fortunate to live by the sea, so happy to be surrounded by mountains... What a phrase! This looks a bit like a John Denver's song :DI will try again. Yin and Yan, positive and negative, good and bad, pollo y gamba... Again another horrible start.
Maybe today I shouldn't write a post and take a beer and some pinchos de tortilla de patatas and enjoy the sun in my face while drinking and eating in my terrace :D... and this takes me back to... night and day, light and dark... enough of this!
Mar i Muntanya is a typical Catalan dish where sea and land flavours combine to perfection. Just pick the best ingredients, and prepare a rich and thick sauce... there you have it! Don't forget the bread!
Ingredients for 6 servings: 1 1/2 chickens, 30 fresh shrimps, olive oil, flour, 2 big onions, 5 garlic cloves, 6 ripe tomatoes, 2 table spoons of apple spirits, 2 dl of chicken stock, 20 grs of toasted almonds, 20 grs of toasted hazelnuts, herbs: bay leave, oregano and thyme; salt and black ground pepper.
- Clean, wash and cut the chicken in 12 pieces (aprox). Keep the liver aside. Sprinkle with salt and black pepper and coat in flour. Shake to leave excess flour in the plate.
- In a big sauce pan with a generous amount of olive oil, fry the chicken pieces and when golden reserve in a big casserole.
- Prepare the shrimps: cut the long whiskers and wash a bit. Dry them and salt and pepper. Coat in flour and fry in the same oil used for the chicken. If there's too many flour in the oil, strain and use the clean one for the shrimps. Fry them for only 30 seconds per side. Reserve.
- Take some of the oil used in frying the chicken and shrimps and cook the chopped onion and when transparent, add 2 chopped garlics, stir with a wooden spoon and when fragrant add the tomatoes (peeled and grated). Reserve the rest of the oil.
- When the sofrito is done: the tomatoe has loosed all its water, add 1 teaspoon of flour, the herbs, and the chicken stock. Cook at medium heat for 5 minutes. Pour it inside the casserole where the chicken is waiting.
- Cook for 30 minutes or until the chicken is tender at low heat and with the lead half covering the casserole.
- When it's done, pick the chicken pieces and reserve in a plate. Pour the sauce in a food processor and blend. Take the chicken and the sauce back to the casserole.
- Prepare a "picada" (that's a Catalan late dressing) with the almonds, hazelnuts, apple spirits, 3 garlic cloves and the chopped chicken liver. Picada means smashed; so take your mortar and smash all the ingredients. Pour inside the casserole and let it simmer all together for 10 minutes. Stir.
- Just 5 minutes before the dish is done, add the shrimps and stir a bit more.
I'm sending it over to Psychgrad and her Tried, Tested and True... Wedding edition... for the husband and the wife, in health and illness, for good and bad... for a wonderful wedding and a fantastic life ahead!!!!
This dish might look a bit complicated... but it's not; I just wanted to send you a typical Catalan dish for your wedding :D.
Next post will be about chicken again but in a pickle and this is probably more suitable since you can cook it days ahead and prepare the chicken salad in the last moment... I think I'll send it to you too :D. Meanwhile, enjoy your last single days ;D.
Some other dishes you can prepare in advance and enjoy later with the rest of your guests:Veal's tongue in vinaigrette sauce... Mmmm soooo good!
Potatoes Rioja-style... the best comfort food ever!
Carrots puree with Iberian acorn ham... have it cold or warm.
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