Mar I Muntanya

Directions

1. 1
   Saute the chicken pieces and set aside.
2. 2
   Cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired.
3. 3
   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.
4. 4
   Mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil.
5. 5
   Then reduce the heat and simmer, uncovered for 20 minutes.
6. 6
   Add the wine and Ricard, return to the boil, then reduce the heat again and continue simmering.
7. 7
   After 20 minutes add the prawns to the pan.
8. 8
   Simmer for another 20 minutes until the chicken is very tender, adding more water if necessary.
9. 9
   Blend together the garlic, bread, chocolate and finely pre-ground almonds.
10. 10
    Then blend in the parsley.
11. 11
    Finally add enough olive oil to make a thick paste (the Picada).
12. 12
    About 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the Picada.