CatalanMedium · Hot
Chicken and Shrimp Mar i Muntanya
Chicken thighs braised in a sofregit of tomato, garlic, and olive oil until tender, then shrimp added at the last moment so they just cook through in the fragrant sauce — this is mar i muntanya in its most honest form, mountain meeting sea on one plate without apology. An almond picada stirred through at the end ties the two worlds together with a quiet, nutty depth.
Prep
15 min
Cook
35 min
Total
50 min
Method
Prepare the Picada
1
Build the Sofregit
3
Heat olive oil in a Dutch oven over medium-low heat. Add the diced onion and cook slowly, stirring with a wooden spoon, for 10 minutes until soft and translucent.
4
Crush the garlic and add to the pot. Cook another 2 minutes until the kitchen smells glorious.
5
Grate the tomatoes directly into the sofregit. Stir well and let cook undisturbed for 5 minutes until the color deepens and the mixture thickens.
Brown the Chicken and Vegetables
6
Season chicken thighs with smoked paprika, salt, and black pepper. Nestle them into the sofregit and cook without moving for 4 minutes to develop a golden crust.
7
Season chicken thighs with smoked paprika, salt, and black pepper. Nestle them into the sofregit and cook undisturbed for 4 minutes to develop a golden crust. Flip the chicken and add the sliced sausage links alongside. Cook 3 more minutes.
8
Add the bell pepper strips and cubed eggplant. Stir gently to combine, coating everything in the deep tomato base. Cover and simmer 10 minutes.
Add Shrimp and Finish
9
10
Pour the water around the edges and stir in the almond picada. The sauce will thicken slightly and become glossy.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
718
per serving
High in protein · 65gLow sugar · 7g
Protein
65g
Carbs
15g
Fat
45g
Sat. fat
9g
Fiber
5g
Sugar
7g
Sodium
1076mg
Gluten FreeDairy FreeLow CarbMediterraneanHeart HealthyHigh ProteinDiabetes FriendlyWeight ManagementAnti InflammatoryOmega 3
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.3
per serving
ECarbonBEU all-round· carbon sets the grade
Water
15m³
Land
97Pt
Runoff
0.9g P
Large Shrimp drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
2
Sour
2
Bitter
3
Spicy
Textures
TenderCrispySilkyChewy
Aromas
SmokyNuttyHerbalGarlickyTomatoey
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenSkilletMortar And PestleChef KnifeCutting BoardWooden SpoonMeasuring SpoonsMeasuring CupsTongsKitchen Towels
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Chicken thighs must reach an internal temperature of 165°F (74°C) throughout. Shrimp should turn opaque and pink, reaching at least 145°F (63°C). Use a calibrated meat thermometer to verify doneness.
Cross Contamination
Raw chicken and shrimp must be handled on separate cutting boards and with separate utensils. Never allow raw poultry juices to contact ready-to-eat foods or the almond picada. Wash all surfaces and tools thoroughly with hot soapy water between handling raw proteins.
The mortar used to pound the almond picada must be thoroughly cleaned and sanitized if previously used with allergens or raw proteins. Dedicate one mortar specifically for the almond topping to prevent allergen cross-contact.
Storage
Leftovers must be refrigerated within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Consume within 3 days. Reheat leftovers to 165°F (74°C) before serving.
Allergen Warning
Both tree nuts (almonds) and shellfish (shrimp) are present in this dish. These allergens are severe and potentially life-threatening for sensitive individuals. Clearly communicate allergen presence to guests before service.
High Risk Population
Children, elderly individuals, pregnant women, and immunocompromised persons should only consume shrimp that has been cooked to proper temperatures. Raw or undercooked shellfish poses significant risk of bacterial contamination and foodborne illness.
Handling
When toasting almonds, use caution as they can burn quickly. Stir frequently and watch closely. Allow almonds to cool before pounding in the mortar to prevent burns.
Equipment Safety
When nestling shrimp into the hot sauce in Step 4, add water carefully around the edges of the Dutch oven to avoid steam burns. Use oven mitts when handling the hot pot.
Pro Tips
Technique
The sofregit is the soul of this dish — don't rush it. Let the onions cook low and slow until they're completely soft and translucent, at least 10 minutes. If you hear them sizzling sharply, drop the heat. The tomatoes should deepen into a brick-red color before you add anything else.
Toast the almonds in a dry skillet over medium heat until golden and fragrant — about 3 minutes. Let them cool slightly before pounding in the mortar with parsley. The goal is a rough paste, not smooth butter. That texture is what gives the sauce its body and that characteristic Catalan nuttiness.
Substitution
If you can't find butifarra blanca or a Spanish-style fresh sausage, andorlla or even good-quality chorizo makes a fine substitute. They bring their own character to the pot, and the dish only improves for it.
For a variation, try replacing half the almonds with toasted hazelnuts — it gives the picada a deeper, more rustic character that pairs beautifully with the smoked paprika.
From the chef
This is what mar i muntanya means in practice — chicken thighs braised slowly in a sofregit of tomato, garlic, and olive oil until the meat is tender and the sauce has turned deep and glossy, then shrimp added at the last moment so they just cook through without going rubbery. The almond picada stirred in at the end is what ties the two worlds together: it thickens the sauce and brings a nutty creaminess that feels inevitable. Catalan sausage, bell pepper, and eggplant round out the pot. Serve with crusty bread and nothing left behind.
TagsTraditional CatalanSofregitPicadaOne PotSurf And TurfMediterraneanSeafoodChickenSausageAlmondsGarlicTomato
AllergensTree NutsShellfish
Source: generated · May 30, 2026