Spanish · Dinner
Catalan Chicken and Shrimp Braise
Catalan Sea and Mountain
Catalan surf-and-turf braise of chicken thigh and shrimp simmered in a sherry-tomato sofrito with toasted hazelnut picada, finished with parsley and served over the pan juices.
$$
15 minsPrep
40 minsCook
55 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
24gFat
28gCarbs
5gSugar
3gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Pat chicken thighs dry, devein shrimp leaving shells on, dice onion, smash garlic cloves, grate tomato, chop parsley, and tear bread into pieces.
2
Toast
Heat 2 tbsp olive oil in a heavy pan over medium for 1 minute. Add hazelnuts and bread, toast 2-3 minutes until pale gold. Transfer to mortar with 4 garlic cloves, pound to coarse paste with 1/4 cup stock.
3
Sear
Wipe pan, add remaining 2 tbsp oil over medium-high heat. Season chicken with 0.75 tsp salt and pepper, sear 6-7 minutes turning until deep golden. Lift to plate, sear shrimp 90 seconds, transfer to separate plate.
4
Sweat
Lower heat to medium, add diced onion, remaining garlic, bay leaves, and 0.25 tsp salt. Cook 5-6 minutes until softened. Stir in pimenton off heat for 15 seconds.
5
Build
Return to medium heat, add grated tomato, cook 4-5 minutes until darkened. Pour in sherry, reduce 2 minutes. Return chicken with hot stock, simmer covered over low heat 20 minutes.
6
Finish
Stir picada paste into broth, return shrimp, simmer uncovered 4-5 minutes until shrimp turns pink and sauce coats a spoon.
7
Plate
Transfer chicken and shrimp to warm bowls, ladle sauce over, scatter parsley, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) bone-in skin-on chicken thigh
- 120g (4.2 oz) shell-on shrimp
- 200g (7.1 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 8 garlic cloves
- 40g (1.4 oz) hazelnuts
- 60g (2.1 oz) day-old country bread
- 120ml (1/2 cup) dry oloroso sherry
- 360ml (1 1/2 cup) hot chicken stock
- 60ml (1/4 cup) extra-virgin olive oil
- 2 dried bay leaves
- 2 tsp sweet pimenton
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley