Recipe: Pasta Mar y Montaña

Recipe: Pasta Mar y Montaña

black-tagliatelli

A delightful Spanish dish of chicken, fish, vegetables, wine, and brandy.

 Ingredients – Serves 4

Picada

  • 100g toasted hazelnut
  • 4 “Maria” biscuits (tea biscuits)
  • 1 ounce chocolate
  • 4 cloves of garlic, peeled
  • Parsley
  • 100ml vino rancio (local fortified wine)
  • Essence of prawn

Main Dish

  • 1 large onion
  • 1 carrot, julienned (cut into long slices)
  • 4 ripe tomatoes, peeled and seeded
  • 4 cloves of garlic, not peeled
  • 1 laural leaf
  • 4 chicken legs
  • 8 fresh tiger prawns
  • 250ml olive oil
  • 75ml brandy
  • 250ml fish stock
  • 250ml chicken stock
  • salt and pepper
  • 400g black tagliattelli
  • 100g parmesan

Method

1. Peel the tiger prawns

2. Heat the oil and fry the heads and skins for 5 minutes over a medium heat

3. Filter the oil

4. Heat, and once it is hot brown add the tails and salt, set aside

5. Salt and pepper the chicken, brown

6. Add the unpeeled garlic and the brandy

7. Reduce

8. Add the carrot. Brown and add the onion

9. Add the tomatoes once the onion takes starts to brown.oth stocks

10. Add laurel

11. Cook until it starts to stick to the bottom of the pan. Add both stocks.

12. Cook at médium heat until the chicken is tender

13. Add the picada and cook for a further 10 minutes

14. Turn off the heat and add the crayfish tails

15. Boil the pasta with plenty of wáter and salt

16. Drain and mix with the sauce

17. Sprinkle with parmesan to serve