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Arroz Mar y Montaña | Catalan Chicken and Prawn Rice Pan
(0)
40 min
Under an hour
Knuspr-Küche
Ein legendärer katalanischer Klassiker aus der „Mar i Muntanya“-Küche: Knusprig angebratene Hähnchenschenkel treffen auf saftige Garnelen, vereint mit feinem Paella-Reis, Safran, geräucherter Paprika und einem aromatischen Sofrito in nur einer Pfanne. Hol dir den unverwechselbaren Geschmack Spaniens nach Hause!
Ingredients
Preparation method
Preparation & Searing
Pat the chicken thighs dry and season with a little salt and pepper. Rinse the prawns and pat dry. Finely dice the onion, garlic, and red bell pepper. Chop the parsley and cut the lemon into wedges.
Heat 2 tbsp of olive oil in a large, deep frying pan. Sear the chicken thighs all over over medium to high heat for about 8–10 minutes until golden brown and crispy, then remove and set aside. Sear the prawns in the remaining oil over high heat for about 1–2 minutes until lightly pink, then also remove and set aside.
Sofrito & Rice Base
Add the remaining olive oil to the pan. Gently sauté the diced onion and bell pepper over medium heat for approx. 5 minutes. Stir in the garlic and smoked paprika powder and sauté for 1 minute until wonderfully fragrant.
Chef's tip
The secret of socarrat: For the famous, lightly caramelised rice crust at the bottom of the pan, do not stir towards the end of the cooking time and slightly increase the heat for about 60 seconds until you hear a gentle crackling sound.
Traditional combination: Mar i Muntanya (sea and mountain) combines the best of the Catalan coast and the inland region. A dollop of homemade garlic mayonnaise (alioli) pairs perfectly with it!
15 min
Under an hour
