The Catalan term for "surf and turf" is mar i muntanya, literally "sea and mountain". Catalonia is blessed with both. In the north, you find the Pyrenees, famous for walking, skiing and cycling, and its entire eastern border is coast with beach after beach. And both environments have made their mark on Catalan cuisine.
As such, this week, Oscar Manresa of Barcelona's Casa Leopoldo brings the two together in this chicken with langoustines, showing us the recipe for a very Catalan surf and turf.
Ingredients for 4 servings:
- 4 chicken thighs
- 8 langoustines
- 1 onion
- 2 tomatoes
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 small glass of vi ranci
Note: vi ranci is literally "rancid wine", a traditional Catalan oxidised wine. Don't worry, it tastes better than the name makes it sound! You could substitute something like a sherry.
- If they're not already, debone your chicken and peel the langoustines
- Put the thigh skin side down and season it
- Lay the langoustine across the thigh and roll it tight (see video)
- Roll it tight in clingfilm (check yours is safe for cooking) and then in aluminium foil
- Cook in water just under the boil (around 80ºC/180ºF) for 75 minutes
- Remove from the foil and film and brown the outside in a very hot frying pan with a splash of oil
- You then have two options for the sauce:
- A normal gravy. This is how Oscar serves it in the video, with a browned langoustine and a sprig of rosemary
- Finely chop the onion and tomato and soften them in a pan with a splash of oil and the thyme for a simple tomato sauce