Warning: call_user_func() expects parameter 1 to be a valid callback, no array or string given in /home/thatstrash/eatcatalunya.com/wp-content/plugins/akismet/widget.php on line 126
Buying Cialis 50mg onlineBuy Levitra. Levitra Dosages60mg Generic Cialis
Pollastre amb gambes (Braised chicken with shrimp) | EatCatalunya: All about Catalan Cuisine
Catalunya

Stories and information about the region, its people and its particular culture.

Cooking

Recipes of Catalan favorites plus where to buy the ingredients and tools to make these amazing dishes at home.

Culinary Travel

This section is your guide to discovering Catalunya and its marvelous cuisine in situ.

Dining Out

Where to eat Catalan cuisine, at home and abroad.

Wine

Catalan wines are gaining popularity. Get to know the regions, DOs and best wines here.

Home » Cooking

Pollastre amb gambes (Braised chicken with shrimp)

By lereile lereile on Flickr

Introduction
This dish comes from la Costa Brava region of Catalunya.

Ingredients

* 1 chicken

* 16 medium shrimp

* 1 cup of flour

* 2 pounds de tomates maduros

* 3 tablespoons olive oil

* salt and black pepper

* 1/2 cup vi ranci, sweet sherry or vermuth

* 1 cup tomato purée

* 1/2 yellow onion, finely chopped

* 3 garlic, minced

* 2 tablespoons finely chopped parsley

* 1 teaspoon pimentón or sweet paprika

* 1 tablespoon pine nuts

* 1 chicken liver, trimmed

* 1/3 cup blanched almonds

Cooking Time 1 hour
Serves 4
Vegetarian-friendly No

Directions
Placed the flour in a shallow bowl, season with salt and pepper, and stir to combine. Toss the chicken pieces in the flour, shaking off any excess. In a large frying pan over medium heat, warm 2 tablespoons of the olive oil. Add the chicken pieces and cook, turning as needed, until golden brown on all sides, about 10 minutes. Using a slotted spoon, transfer the chicken to a flameproof ceramic baking dish with a tight-fitting lid or a Dutch oven. Add the vi ranci to the pan. Deglaze over medium heat, stirring to scrape up any browned bits. Let cook until the liquid is reduced by about one-third, about 5 minutes. Add the tomato purée, onion, garlic, parsley, and pimentón. Sauté for about 30 seconds, then pour over the chicken pieces, and stir to coat the pieces in the sauce. Add 1/2 cup water cover, and cook over low heat, stirring occasionally, until the chicken is tender, about 40 minutes.
Meanwhile, in a frying pan over medium heat, warm the remaining 1 tablespoon olive oil. Add the shirmp add sauté just until opaque, about 2 minutes. After the chicken cooks for 35 minutes, add the shrimp and pine nuts.
Using a mortar and pestle, grind together the liver and almonds. Add the liver mixture to the chicken and shirmp and mix thoroughly. Cook for 5 minutes longer to allow the flavors to mingle, then remove from the heat. Let cool slightly before serving.

Notes
Wine pairing: Cims de Porrera, 2000 DO. Priorat

Related Posts with Thumbnails

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.