Mar i muntanya – Catalan chicken with prawns
Preparation
Why this wine?
Good to know
Tips & insights
- Sear the chicken and the prawns separately, and add the prawns to the sauce only briefly at the end so they stay tender.
- Toast the prawn shells briefly in the oil and then remove them – this gives the sauce extra depth.
- Stir in the picada only at the very end; it binds the sauce and brings almond and saffron aroma.
- If you prefer not to use brandy, you can replace it with a robust white wine.
Frequently Asked Questions
Which wine pairs with mar i muntanya?
The dish combines poultry and prawns in a saffron-almond sauce – a wine with fruit, freshness and some structure catches both sides. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec, fermented in large wood and aged for twelve months. Its texture carries the sauce without covering the prawns.
Can I use fish or poultry stock?
Both work. Poultry stock emphasises the chicken side, fish stock brings out the sea note of the prawns. A blend of the two brings the balance that gives the Catalan mar i muntanya – sea and mountain – its name.
How do the prawns stay tender?
Cook the prawns for only one to two minutes, until they are just pink, and take them out of the simmering sauce in good time. Cooked in their shells they stay juicier; if you like, peel them only at the plate.
What works as a side dish?
Traditionally the dish is served with white bread to soak up the sauce. White rice or small sautéed potatoes also suit it well. A simple green salad rounds off the meal without distracting from the aromatic sauce.
