Mar i Muntanya - Catalan Chicken & Seafood Stew Recipe

Welcome to the heart of Catalan cuisine, where the mountains meet the sea in a symphony of flavors! Mar i Muntanya, which literally translates to "sea and mountain," is a traditional category of dishes that beautifully marries ingredients from both landscapes. Imagine tender chicken from the inland farms mingling with sweet, succulent seafood from the Mediterranean coast – that's the magic of this dish. This particular recipe focuses on a truly iconic version: a cozy, comforting `chicken and seafood` stew featuring juicy chicken and plump shrimp, all enveloped in a rich, garlicky tomato-almond sauce.
Forget complicated techniques; this Mar i Muntanya Català is designed to be impressive yet entirely doable. We'll guide you through creating a traditional picada – a flavorful nut and herb paste that thickens and perfumes the stew – and a slow-cooked sofrito base that builds incredible depth. Whether you're looking to `discover the authentic Mar i Muntanya Català recipe` or simply `learn to prepare Catalonia's traditional chicken and seafood dish` for a special weeknight meal or a weekend feast, you're in the right place. Get ready to `understand the unique flavor profile and key ingredients of Mar i Muntanya` and bring a taste of Catalonia right into your kitchen!

Ingredients

• Main Ingredients:
• 2-3 lbs bone-in, skin-on chicken pieces: A mix of thighs and drumsticks works beautifully for flavor.
• 1 lb large shrimp or prawns: Preferably shell-on for extra flavor, but peeled, deveined are also fine.
• 1 large yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes (or 2 lbs ripe fresh tomatoes, grated)
• 1/2 cup dry white wine: Such as Sauvignon Blanc or Pinot Grigio.
• 2 cups chicken stock or broth
• 1/4 cup olive oil, plus more for cooking
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• Optional: A pinch of saffron threads (about 1/4 teaspoon), 1/2 teaspoon smoked paprika (sweet or hot, to your preference).
• Picada Ingredients:
• 1/2 cup whole blanched almonds, toasted
• 1 slice stale country bread or baguette, toasted (about 1/2 cup torn pieces)
• 2 cloves garlic, peeled
• 1/4 cup fresh parsley leaves
• Pantry & Garnish:
• Fresh parsley or chives, chopped, for finishing
• Lemon wedges, for serving (optional)
• Crusty bread, boiled potatoes, or white rice, for serving
• Ingredient Notes:
  Chicken: Bone-in, skin-on pieces are highly recommended for the richest flavor and to contribute to the sauce's body. Boneless, skinless chicken can be used but may result in a less flavorful broth and shorter cooking time.
  Shrimp: Large, fresh shrimp or prawns are ideal. If using frozen, thaw them completely and pat dry before cooking. Shell-on adds a depth of flavor to the sauce, but peeled works for convenience.
  Almonds: Toasted almonds are traditional for the picada. If you can't find them, other mild nuts like hazelnuts could work, or you can increase the amount of bread for a nut-free version, though the flavor will differ.

Directions

1. Prep the Ingredients:
   1. Pat the chicken pieces thoroughly dry with paper towels and season generously all over with salt and freshly ground black pepper.
   2. Pat the shrimp dry. If using shell-on shrimp, you can leave the shells and heads on for extra flavor, or peel and devein them as desired.
   3. Finely chop the onion and mince the garlic. If using fresh tomatoes, grate or finely chop them.
   4. Tear the stale bread into small pieces and have your almonds ready for toasting.
2. Brown the Chicken:
   1. Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat.
   2. Working in batches if necessary to avoid overcrowding, sear the chicken pieces skin-side down until deeply golden brown and crispy, about 5-7 minutes per side. Don't rush this step; the browning adds crucial flavor.
   3. Remove the browned chicken from the pot and set it aside on a plate.
3. Make the Sofrito:
   1. Reduce the heat to medium. Add another tablespoon of olive oil to the pot if needed.
   2. Add the chopped onion and a pinch of salt. Cook gently, stirring occasionally, until the onion is very soft and translucent, about 8-10 minutes. It should start to caramelize slightly.
   3. Add the minced garlic and cook for 1 minute until fragrant.
   4. Stir in the crushed tomatoes (or grated fresh tomatoes). If using saffron or smoked paprika, add it now. Cook the tomato mixture, stirring occasionally, until it thickens, darkens in color, and the oil separates, about 10-15 minutes. This slow cooking develops the deep, sweet "sofrito" flavor.
   5. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until it has mostly evaporated.
4. Build the Stew Base:
   1. Nestle the browned chicken pieces back into the sofrito in the pot.
   2. Pour in the chicken stock or broth and add the bay leaf. Bring the liquid to a gentle simmer.
   3. Cover the pot partially, reduce the heat to low, and let the stew gently simmer for 30-40 minutes, or until the chicken is very tender and cooked through. The meat should be easily pierced with a fork.
5. Make the Picada:
   1. While the chicken simmers, prepare the picada. Heat a small dry skillet over medium heat. Add the almonds and bread pieces and toast, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat.
   2. Transfer the toasted almonds, bread, 2 cloves of garlic, and fresh parsley to a mortar and pestle. Work them into a thick, rustic paste. Alternatively, pulse them in a mini food processor until a coarse paste forms.
   3. If the picada is too thick, loosen it with a tablespoon or two of hot cooking liquid from the stew.
6. Finish the Sauce & Add the Shrimp:
   1. Once the chicken is tender, stir the prepared picada into the simmering stew. Cook for another 5 minutes, stirring gently, allowing the sauce to thicken and become glossy. The picada will infuse the sauce with its nutty, garlicky, herby flavor.
   2. Add the shrimp or prawns to the pot. Cook for only 3-5 minutes, or just until they turn opaque and curl slightly. Be careful not to overcook them, as they can become rubbery.
7. Rest, Taste & Serve:
   1. Remove the pot from the heat and let the Mar i Muntanya rest for 5-10 minutes. This allows the flavors to meld and settle.
   2. Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. A small squeeze of lemon juice can brighten the flavors if desired.
   3. Serve the Mar i Muntanya Català hot, with plenty of the rich sauce, garnished with fresh chopped parsley or chives. It's fantastic with crusty bread for soaking up every last drop, or alongside boiled potatoes or simple white rice.