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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings
2 tablespoons olive oil
1 yellow onion, minced
6 garlic cloves, minced
- Kosher salt
4 pork shoulder chops, cut in half lengthwise
1 pound jumbo shrimp
1/2 cup sherry
- Black pepper in a mill
- Pinch of pimenton (Spanish red pepper) or hot paprika
3 medium ripe tomatoes, peeled, seeded and minced
3 cups chicken broth or stock, preferably homemade
- Picado, recipe follows
1 tablespoon grated bittersweet chocolate, optional
Put the olive oil in a heavy deep pot set over medium heat, add the onion and saute until it is limp and fragrant, about 10 minutes. Do not let it burn. Add the garlic and saute 2 minutes more. Season with salt and use a wooden spoon or sturdy rubber spatula to push the aromatics to the sides of the pan.
Increase the heat to high, add the pork and brown evenly all over. Push to the sides or transfer to a plate. Add the shrimp, cook for 1 minute, turn and cook for 1 minute more. If you've remove the pork, return to the pan, add the sherry and cook until the sherry is nearly completely evaporated. Use tongs to transfer the shrimp to a plate and set them aside.
Season the pork with salt and pepper, add the pimenton, tomatoes and chicken broth or stock and reduce the heat to low. Cover partially and simmer slowly until the pork is very tender, about 1 hour.
Stir the picado into the stew, taste and correct the seasoning. For a deeper, richer flavor stir in the chocolate.
Return the prawns to the pan, cover and cook for 1 to 2 minutes, until the prawns are heated through. Divide among individual soup plates and serve immediately.
Picado
Makes 1/3 cup
3 garlic cloves, peeled and crushed
- Pinch of salt
1/4 cup hazelnuts, toasted and peeled
1/4 cup almonds, toasted and peeled
Put the garlic cloves into a mortar or suribachi, add a generous pinch of salt and crush the garlic to a paste. Add the nuts and use a wooden pestle to crush each one. After the nuts are crushed, continue to grind the mixture until it forms a nearly smooth uniform paste. Set aside until ready to use.
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Mar i Muntanya with Pork and Prawns
Marisol de la Cortiz's
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings
2 tablespoons olive oil
1 yellow onion, minced
6 garlic cloves, minced
- Kosher salt
4 pork shoulder chops, cut in half lengthwise
1 pound jumbo shrimp
1/2 cup sherry
- Black pepper in a mill
- Pinch of pimenton (Spanish red pepper) or hot paprika
3 medium ripe tomatoes, peeled, seeded and minced
3 cups chicken broth or stock, preferably homemade
- Picado, recipe follows
1 tablespoon grated bittersweet chocolate, optional
Put the olive oil in a heavy deep pot set over medium heat, add the onion and saute until it is limp and fragrant, about 10 minutes. Do not let it burn. Add the garlic and saute 2 minutes more. Season with salt and use a wooden spoon or sturdy rubber spatula to push the aromatics to the sides of the pan.
Increase the heat to high, add the pork and brown evenly all over. Push to the sides or transfer to a plate. Add the shrimp, cook for 1 minute, turn and cook for 1 minute more. If you've remove the pork, return to the pan, add the sherry and cook until the sherry is nearly completely evaporated. Use tongs to transfer the shrimp to a plate and set them aside.
Season the pork with salt and pepper, add the pimenton, tomatoes and chicken broth or stock and reduce the heat to low. Cover partially and simmer slowly until the pork is very tender, about 1 hour.
Stir the picado into the stew, taste and correct the seasoning. For a deeper, richer flavor stir in the chocolate.
Return the prawns to the pan, cover and cook for 1 to 2 minutes, until the prawns are heated through. Divide among individual soup plates and serve immediately.
Picado
Makes 1/3 cup
3 garlic cloves, peeled and crushed
- Pinch of salt
1/4 cup hazelnuts, toasted and peeled
1/4 cup almonds, toasted and peeled
Put the garlic cloves into a mortar or suribachi, add a generous pinch of salt and crush the garlic to a paste. Add the nuts and use a wooden pestle to crush each one. After the nuts are crushed, continue to grind the mixture until it forms a nearly smooth uniform paste. Set aside until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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