Catalan Chicken & Shrimp in Almond-Chocolate Picada

1. Season and Dredge the Chicken

Start by seasoning the chicken pieces with salt and then dredging them in flour, making sure to shake off any excess.

2. Brown the Chicken

In a wide casserole, heat ¼ cup of olive oil over medium heat and brown the chicken pieces on all sides until they turn a golden color. Once browned, remove the chicken and set it aside.

3. Fry the Shrimp

Using the same oil, fry the shrimp for about 2 minutes or until they turn pink. Remove the shrimp and set them aside.

4. Cook the Onions and Tomatoes

Add the chopped onions to the casserole and fry them until they are soft and beginning to color. Add the grated tomatoes, season with salt and pepper, and cook until the mixture becomes jammy.

5. Add Cognac

In a small pan, heat the Cognac and carefully ignite it to burn off the alcohol. Once the flames die down, pour the Cognac into the onion-tomato mixture.

6. Simmer the Chicken

Return the browned chicken to the casserole, add enough water to barely cover the chicken, and bring to a simmer. Cook for about 20-30 minutes, ensuring the breasts are done after 15 minutes and removing them if necessary to prevent overcooking. Add them back later to reheat.

7. Prepare the Picada

In a skillet, fry the blanched almonds in 1.5 teaspoons of olive oil until golden. Transfer the almonds to a food processor along with the garlic paste, parsley leaves, grated chocolate, and sherry. Blend this mixture into a smooth paste.

8. Combine Picada with Chicken

Stir the picada into the sauce with the chicken and let it cook for an additional 5 minutes, allowing all the flavors to meld beautifully.

9. Add Shrimp

Finally, add the shrimp back to the casserole and warm them through.

10. Serve

Serve this rich and complex dish that marries the flavors of land and sea, with chocolate adding a unique depth. Enjoy!