Preparation time: 20 min - Cooking time: 45 min
People 6
Ingredients
1 and a half chicken
Wheat
Extra virgin olive oil
12 scampi
2 large onions
2 tomates
1 sprig of aromatic herbs
1 l poultry broth
White pepper
Sal Island
For the bite
2 cloves of garlic
20 g almonds
2 carquiñoles
50 g dry white wine
50 g dried anise
Crafting
Cut the chicken. Season with salt and pepper and dredge in flour. Heat oil in a frying pan and brown the chicken pieces over high heat. Reserve.
In the same oil, fry the crayfish for 2 min. Remove and reserve. Remove part of the oil and add the finely cut onions, the chopped tomatoes and the sprig of aromatic herbs. Sauté and cover with 2 ladles of poultry broth.
Cook over low heat for 5 min. Add the chicken, pour in the remaining broth and continue cooking for 20 min.
Mash the garlic cloves, almonds, carquiñoles, white wine and anise in the mortar. Add to the casserole with the crayfish and cook for 5 more minutes. Adjust the seasoning, if necessary.
Note: Carquiñoles are very typical dry pastas from Catalonia. They can be replaced with slices of toasted or fried bread.
See all recipes originating from: Catalonia
