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1
Cut chicken into serving portions, rub salt and paprika into the chicken.
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2
heat 2 T oil in a wide skillet and fry onion and garlic till soft.
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3
Put in chicken and fry over medium heat, turning till golden on both sides.
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4
Make Picada:.
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5
Dry fry the almonds in a small frying pan, shaking it regularly, till just colored.
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6
transfer to a blender/food processor.
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7
Add 1 T butter to the pan and gently fry the garlic, then add to the processor, with the broken cookies.
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8
Reduce the cookies to crumbs then add the chopped parsley and blend to a puree, add a little of the win intended for the casserole.
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9
Add the tomatoes to the chicken in the skillet, add bay leaf and cook down to a sauce, stirring occasionally.
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10
Pour in the remaining wine, season to taste with salt and pepper, and leave to simmer gently.
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11
Heat 1 T oil and 1 T butter in the frying pan and add the shrimp.
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12
Cook over medium heat for 2 minutes on each side.
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13
pour the anis spirit into a ladle and set light to it.
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14
Take shrimp off of heat and pour this over it and let it burn off.
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15
Stir in the juices from the chicken/tomato mixture, then add shrimp mixture to the chicken mixture.
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16
Remove bay leaf and stir in the picada, then the cream.
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17
Add cayenne to taste and check seasonings, adding more if necessary.
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18
Heat through gently and serve garnised with parsley.
