Between sea and the mountains. The Catalan court tastes this deed.

Ingredients for four people:
1 chicken, cut into large pieces, or 4 chicken Schlegel
16 prawns
250ml chicken broth
4 tomatoes
1 bunch parsley
4 garlic cloves
100g ground almonds
Olive oil
Pepper and chilli powder
Salt

Preparation:
Peel onions and cut into half rings. Free the tomatoes from the stem, peel (place briefly in boiling water) and mash it up with a mixer.
Season the chicken parts with salt and pepper. In the pan, heat a little olive oil and fry the chicken parts from all sides and set them aside.
Add the prawns to the pan, tilt and take it out shortly. Steam the onions until they turn colour. Then add the tomato purée, heat slightly and extinguish with the broth.
Add the chicken parts and cook until the chicken is even.

In another pan gently roast the parsley in olive oil. Add chopped garlic cloves. Something to cool the almonds is brought about with a little olive oil and add the whole thing with an immersion blender or mixer to a paste process. Use chilli, salt and pepper to taste.

Once the chicken is even, add the prawns and heat.

Serve the entire food together with a bit of white bread. This Spanish red wine complements the meal very well.