Main Dishesbonappetit5.0
Mar i Muntanya
The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat ½ cup raw almonds, 4 garlic cloves, coarsely chopped, ½ cup panko, and 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high, stirring often, until almonds and panko are toasted and garlic is fragrant, about ⏱️ 5 minutes. Transfer to a food processor and process to a fine meal, about ⏱️ 1 minute; set almond mixture aside. Wipe out pot and reserve.
. extra-virgin olive oil, divided5 Tbsp
2
Whisk 1 large egg, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and 2 Tbsp. water in a medium bowl. Mix in remaining ¾ cup panko. Let sit ⏱️ 5 minutes. Add 1 lb. ground beef, 2 tsp. dried oregano, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with freshly ground pepper. Using your hands, gently but thoroughly incorporate. Working one at a time, scoop out golf-ball-size pieces of mixture and roll into 1½"-diameter balls (you should have about 16 total).
large egg1. extra-virgin olive oil, divided5 Tbsp. ground beef1 lb. dried oregano2 tspFreshly ground pepper
3
Heat remaining 2 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Cook meatballs in a single layer, turning halfway through with tongs, until well browned on two sides, about ⏱️ 5 minutes. Transfer to a plate.
. extra-virgin olive oil, divided5 Tbsp
4
Add 1 medium onion, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to fat in pot. Cook, stirring often and reducing heat if needed, until softened slightly, about ⏱️ 3 minutes. Add 1 bay leaf and 1 Tbsp. thyme leaves; season with pepper. Cook, stirring occasionally, ⏱️ 1 minute. Add one 28-oz. can crushed tomatoes, 3 cups low-sodium chicken broth, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high; bring to a simmer. Cover pot, reduce heat to medium-low, and cook until sauce is slightly reduced, 8–⏱️ 12 minutes.
medium onion, finely chopped1bay leaf1. thyme leaves1 Tbsp28-oz. can crushed tomatoes1low-sodium chicken broth3 cups
5
Season 1½ lb. shrimp, peeled and deveined, tails left on if desired, patted dry, with salt. Stir reserved almond mixture into sauce; add meatballs. Cover and cook ⏱️ 5 minutes. Stir in shrimp; re-cover pot and remove from heat. Let sit until shrimp are cooked through, about ⏱️ 3 minutes. Add 2 oz. dark chocolate, coarsely chopped, and stir until melted. Divide among bowls; top with chopped parsley.
½ lb. shrimp, peeled and deveined, tails left on if desired, patted dry1. dark chocolate, coarsely chopped2 ozChopped parsley (for serving)
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