Ingredients:
1 free-range chicken, 3 crayfish per person, 2 onions, 2 or 3 small ripe tomatoes, 3 or 4 cloves of garlic, 1 handful of almonds, garlic and pepper, water and stock.

- Put some oil in a pan, fry the chicken cut into pieces, the garlic and the pepper. When they are all golden-brown, take them out and save them for later. 

- In the same oil, fry the crayfish and then remove them. Then fry the onion, which you will have chopped very finely. When it starts to brown, add the tomato and stir continuously until the mixture is concentrated and has acquired a marmalade-type consistency. 

- When it is ready, add the chicken pieces and cover with water. Check the
salt, cover and allow to simmer over a low heat.

- When the chicken is cooked, add the crayfish and the “picada” (finely chopped garlic cloves and almonds, which you will have crushed).

Recommendation: best eaten the day after it has been prepared