This is a fantastic, classic Catalan "Mar i Muntanya" (Sea and Mountain) recipe. 




Authentic Catalan Surf & Turf: Chicken with Langoustines & Pig's Feet 🥘

Dive into the heart of Catalan cuisine with this classic "Mar i Muntanya" (Sea and Mountain) recipe! 🌊⛰️ This dish beautifully combines rustic, hearty flavors from the land with the delicate sweetness of the sea.

The result is an incredibly rich, savory stew with a sauce so good you'll want to lick the plate clean. It's a true taste of tradition, perfect for a special weekend dinner. Save this recipe to try it! 👇

📝 INGREDIENTS:

  • 🐔 1 whole chicken, cut into 8-10 pieces

  • 🐖 2 pig's feet, cleaned

  • 🦐 8 medium langoustines (or scampi / large king prawns)

  • 🧅 2 onions, julienned

  • 🥕 2 carrots, diced

  • 🍅 3 ripe tomatoes, grated

  • 🌿 1 leek, cleaned and chopped

  • 🌿 2 cloves of garlic

  • 🌿 1 sprig of fresh thyme

  • 🌿 1 bay leaf

  • 🍷 100ml (approx. 1/2 cup) dry white wine

  • 🥃 100ml (approx. 1/2 cup) Brandy

  • 🍲 500ml (approx. 2 cups) chicken broth, warm

  • ✨ Flour, extra virgin olive oil, salt, and pepper for cooking

👩‍🍳 INSTRUCTIONS:

  1. COOK THE PIG'S FEET: In a pressure cooker, cover the pig's feet with water. Add the leek, garlic, thyme, bay leaf, and a pinch of salt. Cook under pressure for 30-40 minutes until tender. Drain and set aside.

  2. SEAR THE CHICKEN: Season the chicken pieces with salt and pepper, then lightly dredge them in flour. In a large pot or Dutch oven, heat a good drizzle of olive oil and brown the chicken on all sides. Remove and set aside.

  3. SEAR THE LANGOUSTINES: In the same pot, quickly sauté the langoustines for 1-2 minutes until they turn pink. Remove them immediately and set aside to prevent overcooking.

  4. MAKE THE SOFRITO (SAUCE BASE): Add the julienned onions to the pot and sauté for 5 minutes until soft and translucent. Add the diced carrots and cook for another 5 minutes.

  5. DEGLAZE: Stir in the grated tomatoes and cook until the mixture thickens. Pour in the white wine and brandy, scraping the bottom of the pot. Let it simmer until the alcohol smell evaporates.

  6. SIMMER: Return the seared chicken to the pot. Pour in the warm chicken broth. Bring to a simmer, then add the cooked pig's feet. Cover and cook for about 25-30 minutes, or until the chicken is cooked through and tender. (✨ Tip: If the sauce gets too thick, you can add a little more broth).

  7. FINISH & REST: Add the seared langoustines back into the pot for the final 2 minutes, just to heat them through. Remove from the heat and let the dish rest for 5 minutes to allow the flavors to meld.

  8. SERVE: The sauce is the star of the show! Serve hot and enjoy!

#MarIMuntanya #CatalanCuisine #SurfAndTurf #ChickenRecipe #Langoustines #SpanishFood #HomeCooking #RecipeOfTheDay #TraditionalFood #CatalanFood #ComfortFood #HeartyMeals #DinnerInspo #FoodFromSpain #PeusDePorc #PollastreAmbEscamarlans #GourmetAtHome #StewRecipe #Foodie #Delicious

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