Mar i Muntanya

Ingredients

Olive oil

2 tablespoons

Chicken thighs

4, bone-in, skin-on

Prawns

1 pound, peeled and deveined

Onion

1, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Tomatoes

2, chopped

White wine

1 cup

Chicken stock

1 cup

Parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet or paella pan, heat the olive oil over medium heat.
2. Add the chicken thighs skin-side down and cook until browned and crispy, about 5-7 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the prawns and sauté until they turn pink, about 3-4 minutes. Remove and set aside with the chicken.
4. Add the chopped onion, garlic, red bell pepper, and tomatoes to the pan. Sauté until the vegetables have softened and the onion is translucent, about 5 minutes.
5. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
6. Return the browned chicken thighs to the pan, reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
7. After 30 minutes, add the prawns back into the pan and cook for an additional 10 minutes, or until the chicken is cooked through and the prawns are heated.
8. Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.