1. Cut chicken into serving portions, rub salt and paprika into the chicken. 2. heat 2 T oil in a wide skillet and fry onion and garlic till soft. Put in chicken and fry over medium heat, turning till golden on both sides. 3. Make Picada:. 4. Dry fry the almonds in a small frying pan, shaking it regularly, till just colored. transfer to a blender/food processor. 5. Add 1 T butter to the pan and gently fry the garlic, then add to the processor, with the broken cookies. 6. Reduce the cookies to crumbs then add the chopped parsley and blend to a puree, add a little of the win intended for the casserole. 7. Add the tomatoes to the chicken in the skillet, add bay leaf and cook down to a sauce, stirring occasionally. Pour in the remaining wine, season to taste with salt and pepper, and leave to simmer gently. 8. Heat 1 T oil and 1 T butter in the frying pan and add the shrimp. Cook over medium heat for 2 minutes on each side. 9. pour the anis spirit into a ladle and set light to it. Take shrimp off of heat and pour this over it and let it burn off. 10. Stir in the juices from the chicken/tomato mixture, then add shrimp mixture to the chicken mixture. 11. Remove bay leaf and stir in the picada, then the cream. 12. Add cayenne to taste and check seasonings, adding more if necessary. 13. Heat through gently and serve garnised with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
