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The combination of meat and seafood dates back to Roman times. This Catalonian recipe comes from the seaside town of Celella de Papafrugell, in Catalonia in North Eastern Spain. However, it is not simply a “Surf and Turf” dish, like the filet next to a piece of salmon that is ubiquitous at all hotel banquets, but rather cooked together in a pot for the flavors to fuse. We are using several elements to make this inherently Catalon, such as Piquillo Peppers, a Sofregit (stewed onions and tomatoes), and a Picada (similar to pesto except with parsley and almonds). The Mar i Muntanya is served over Saffron Rice.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Braised Rabbit Legs
Picada (garlic, parsley, bread, chocolate, and almonds)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Tree Nuts (Almonds). We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items