Shrimp and Sausage Mar i Muntanya

Warm 4 tablespoons of olive oil in a heavy Dutch oven over medium-low heat. Add the diced onion and a generous pinch of salt. Cook slowly, stirring with a wooden spoon, until the onion is soft, golden and sweet — about 15 minutes. Do not rush this.

Add the sliced bell pepper and cook another 5 minutes until it softens.

Make a space in the pot and add the minced garlic. Let it bloom in the oil for 30 seconds until fragrant, then stir it into the sofregit.

Add the grated tomatoes and raise heat slightly. Cook, stirring often, until the tomato darkens and the oil separates — another 10 to 12 minutes. This deep sofregit is the backbone of the dish.

Push the sofregit to the edges of the pot. Add the crumbled sausage to the center. Let it sear undisturbed for 2 minutes to develop color, then break it apart and mix with the sofregit. Cook until the sausage is browned and the fat has rendered, about 5 more minutes.

Nestle the whole shrimp into the sofregit and sausage. Season with salt and black pepper. Cook for 2 to 3 minutes per side until the shrimp turn pink and curl. Do not overcook — they finish in the stew.

Pour in a splash of water to create a light sauce. Simmer gently for 2 minutes to marry the flavors.

In a mortar, pound the almonds and 2 cloves of garlic with a pinch of salt until you have a coarse paste. Stir in the chopped parsley and 2 tablespoons of olive oil.

Swirl the picada into the stew. Let everything bubble together for 2 minutes — the picada thickens the sauce and gives it that unmistakable Catalan nuttiness. Taste and adjust salt.

Remove from heat and let the mar i muntanya rest for 5 minutes. The flavors deepen and settle.

Serve in deep bowls with crusty bread to soak up the sauce. Offer lemon wedges on the side for a bright squeeze over the shrimp.