Spain’s BEST Dish — Chapter 3: Girona Sea & Mountain (Mar i Muntanya) 🦐🍗

 Chapter 3 takes us to Girona, Catalonia! 🇪🇸✨

Here, land meets sea in one unforgettable dish: Mar i Muntanya — a traditional Catalan combination of tender chicken and juicy prawns simmered in a rich sauce. 🍗🦐

🛒 Ingredients — Serves 4

For the Mar i Muntanya

  • 800 g chicken thighs or drumsticks
  • 400 g large prawns, shell-on
  • 1 onion, finely chopped
  • 3 ripe tomatoes, grated or finely chopped
  • 4 garlic cloves
  • 100 ml dry white wine
  • 300 ml chicken or fish stock
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 bay leaf
  • 1 small sprig of thyme

🌰 Catalan Picada

  • 20 g almonds or hazelnuts
  • 1 slice toasted bread
  • 1 garlic clove
  • 2 tbsp fresh parsley
  • 2–3 tbsp cooking liquid

👨‍🍳 How to Make It

1. Brown the Chicken 🍗

Season the chicken with salt and pepper. Heat olive oil in a large casserole and brown the chicken on all sides. Remove and set aside.

2. Sauté the Prawns 🦐

Add the prawns to the same pan and cook for about 1 minute per side. Remove them before they overcook.

3. Build the Sauce

Add the onion and cook slowly until soft and golden. Add the garlic and tomatoes.

Cook for 10–15 minutes, stirring occasionally, until the tomato becomes thick and concentrated.

4. Add the Wine

Pour in the white wine and simmer for several minutes until the alcohol cooks off.

Return the chicken to the casserole and add the stock, bay leaf, and thyme.

5. Slow Cook

Cover and simmer gently for 25–35 minutes, until the chicken is tender and the sauce is rich.

6. Make the Picada 🌰

Crush the toasted almonds, bread, garlic, and parsley into a coarse paste. Mix with a little cooking liquid.

Stir the picada into the sauce during the final 5–10 minutes. This gives the dish its signature Catalan richness.

7. Bring Sea & Mountain Together 🌊⛰️

Return the prawns to the casserole and simmer gently for 3–5 minutes, just until cooked through.

Taste and adjust the salt.

🔥 Secrets to the Perfect Mar i Muntanya

  • Brown the chicken well before adding the sauce.
  • Don't overcook the prawns—they should stay juicy.
  • Cook the tomato slowly for a deeper flavor.
  • The picada is the secret to a thick, aromatic Catalan sauce.
  • Let the dish rest for 5–10 minutes before serving.

🍽️ How to Serve

Serve piping hot with crusty bread 🥖 to soak up every drop of the sauce.

For a true Catalan-style meal, pair it with a simple salad and a glass of chilled white wine. 🇪🇸❤️

🌊 SEA + ⛰️ MOUNTAIN = GIRONA ON ONE PLATE!

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