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four
Easy
By Pepita Aris
Published 2013
Chicken with prawns is another gorgeous Catalan dish. The sauce is thickened with a picada of ground toasted almonds, which is more convenient than making a roux with butter and flour at the last moment. This special Picada traditionally includes crumbled butter biscuits, which were considered more sophisticated than the bread that normally goes into Picada. The sauce is finished with cream and cayenne, as a modern touch - a splendid dinner-party dish. Serve with a glass of Torres Gran Viña
