Cut one whole chicken into eight pieces (or eight thighs) and sauté in a terracotta casserole until browned. Drain and set aside. In the same oil sauté eight or 12 Palamós prawns, heads and shells left on until bright pink. Remove and set aside.
In the same oil, make a sofregit of two chopped onions and four large chopped or grated tomatoes. Cook down slowly until you have a thick, dark and glossy base. Return the chicken to the casserole and add 500ml water, bring to the boil and simmer for 20 minutes, allowing the flavours to permeate.
Add, 125ml white wine and a shot of anis, or pernod. Simmer for a further 10 minutes, then add the prawns. Simmer for a further 20 minutes or so, until the chicken is tender but the prawns not overcooked. Add more water if needed.
Meanwhile make a picada by crushing together four cloves of garlic, a handful of parsley, one slice of fried bread, 30g dark chocolate, and eight toasted almonds using a stone pestle and mortar. If you don´t have one, chop what you can, place in a zip-lock bag and hammer to a mush. Stir in the picada about 10 minutes before you finish cooking. Serve immediately with a green salad and lots of pan de pagès (crusty bread) to soak up the juices.
Adapted from Colman Andrew’s Catalan Cuisine