Mar i Muntanya
The original surf-and-turf, mar i muntanya is a rustic dish born from Catalonia’s location between the Pyrenees mountains and the Balearic Sea. While many homestyle mar i muntanya recipes feature shrimp and bone-in chicken, this version is inspired by the dish at Ca L'Estevet, a 130-year-old family-run restaurant in Barcelona, where just-cooked shellfish and beef meatballs mingle in a moody tomato-based sauce. A bit of dark chocolate adds a note of bittersweet richness.
Traditional mar i muntanya is often thickened with a picada—a ground mixture of almonds, garlic, and toasted bread. Here we swap in panko breadcrumbs for the toast, which you’ll use again to tenderize your meatballs, in order to keep the ingredients list tight. Serve with simple boiled potatoes on the side to sop up the thick savory sauce.
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Preparation
Step 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.
Step 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).
Step 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.
Step 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.
Step 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.
Recipe notes
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