Mar i muntanya

Method

Cut the chicken into bite-sized pieces and the monkfish into thick chunks. Finely chop the onion and garlic, then sauté in olive oil until softened. Add the chicken and brown lightly, then stir in the paprika and cook for one minute. Pour in the white wine and let it reduce by half, then add the stock, tomatoes, and saffron. Simmer gently for fifteen minutes until the chicken is cooked through. Add the monkfish and prawns, cooking for a further five to seven minutes until the fish is just done. Stir in the ground almonds to thicken slightly, season to taste, and finish with fresh parsley.