Mar i muntanya (chicken and prawn casserole)

Meaning ‘sea and mountain’, mar i muntanya is a speciality of north-eastern Catalunya.

SERVES 4

Generous splash of olive oil 8 boneless chicken thighs

3 spring onions, chopped

2 garlic cloves

4 tomatoes, grated to the skin

60ml white wine

Sea salt and black pepper

12 large raw prawns

FOR THE PICADA (see cook’s note) 4 garlic cloves, finely chopped

Sea salt and freshly ground black pepper

12 blanched almonds, roasted 12 blanched hazelnuts, roasted

1 slice of ciabatta, toasted

Large pinch of saffron threads

2tbsp finely chopped flat-leaf parsley 3tbsp olive oil

Pinch saffron threads, to serve Steamed white rice, to serve

1 First make the picada. In a large mortar, start by pounding the chopped garlic with a pinch of salt. When it’s well crushed, add the nuts, bread and saffron. Pound together until a thick paste is formed. Add the parsley and the olive oil and stir through. Set aside.

2 Heat a generous splash of oil in a non-stick heavy-based saucepan. Brown the chicken over a medium heat for 3min each side, until golden brown. Remove from the pan and set aside.

3 In the same pan, with the same oil, sizzle the spring onions for 6min, stirring often. Add the garlic and, a minute later, the tomatoes. Mix well and cook for 5min, until most of the tomato liquid has evaporated and the onion is very soft.

4 Pour in the wine and let it boil for 3min to evaporate the alcohol. Return the chicken to the pan, season with salt and pepper and stir in 500ml water. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 40min.

5 Add the whole prawns, stir well and cook for a further 10min. Now stir in about 2tbsp of picada and cook for another 10min.

6 Serve in a big bowl along with a bowl of steamed white rice stirred with saffron (steeped in 2tbsp warm water for 5min). Serve the remaining picada in a bowl to add to the rice as you wish.