Mar I Muntanya Recipes

MAR I MUNTANYA

Steps:

• Saute the chicken pieces and set aside.
• Cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired.
• 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.
• Mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil.
• Then reduce the heat and simmer, uncovered for 20 minutes.
• Add the wine and Ricard, return to the boil, then reduce the heat again and continue simmering.
• After 20 minutes add the prawns to the pan.
• Simmer for another 20 minutes until the chicken is very tender, adding more water if necessary.
• Blend together the garlic, bread, chocolate and finely pre-ground almonds.
• Then blend in the parsley.
• Finally add enough olive oil to make a thick paste (the Picada).
• About 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the Picada.

SEA AND MOUNTAIN (MAR Y MONTANA)

Steps:

• Bake the tomatoes according to instructions. Or you may use one and three-quarter cups of drained, chopped canned tomatoes.
• Meanwhile, sprinkle the chicken pieces with salt and pepper, and set aside.
• Split each lobster in half crosswise at the point where the tail and body meet. Cut the tail piece crosswise into three or four pieces. Crack the claws. Cut the body pieces in half lengthwise. Arrange the tail pieces, cracked claws and the body halves in a dish. Sprinkle with salt and pepper.
• Heat the oil in a large heavy casserole and add the lobster pieces. Cook, stirring, over high heat about two or three minutes. Using a slotted spoon, transfer the lobster pieces to a dish. Let the oil remain in the casserole.
• To the oil in the casserole add the chicken pieces skin side down. Cook until golden brown on one side, about five minutes. Turn and cook on the second side about five minutes. Remove the pieces and add them to the lobster, leaving the oil in the casserole.
• Add the finely chopped onion and minced garlic to the oil and cook, stirring often, until the onion is golden brown, about 10 to 15 minutes.
• Add the parsley. Peel the baked tomatoes and chop them. There should be about one and three-quarter cups. Add this to the onion mixture. Cook, stirring occasionally, about five minutes. Add the wine and cook about five minutes.
• Return the lobster and chicken to the casserole. Cook five minutes and add the picada. Cover and cook five minutes longer. If desired, remove the claws and break them open. Remove the meat and return it to the casserole. Discard the claw shells.