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Take a delicious trip to Spain with a classic recipe from MoVida’s Frank Camorra

To celebrate the release of THE TRIP TO SPAIN in cinemas August 3

We caught up with Frank Camorra, MoVida chef and owner, who shared one of his favourite recipes inspired by The Trip To Spain. Frank cooked up some Pollo en Peppitoria, a classic dish from the central and southern parts of Spain, areas that Rob and Steve visit in THE TRIP TO SPAIN.

Check out the behind the scenes video below and then try out the recipe for yourself!

Pollo en Peppitoria

Saffron braised chicken thickened with almonds and egg yolk



1.6 kg (3 lb 8 oz) chicken, FREE RANGE CORN FED, cut into 12 pieces

Plain (all-purpose) flour, seasoned, to coat

185 ml (6 fl oz/3/4 cup) olive oil

3 brown onions, finely diced

4 bay leaves

5 garlic cloves, sliced

2 pinches saffron threads

750 ml (26 fl oz/3 cups) Spanish fino sherry

250 ml (9 oz/1 cup) dry white wine

6 juniper berries

About 700 ml (24 fl oz) chicken stock

4 hard-boiled eggs yolks

100 g (2/3 cup) almonds, toasted

1 large handful flat-leaf (Italian) parsley, roughly chopped



Lightly coat the chicken pieces with the seasoned flour.

Heat 125 ml (4 fl oz/1/2 cup) of the olive oil in a large heavy-based pan over high heat and add six pieces of chicken. After 30 seconds reduce the heat to medium. Season with a pinch of salt. After 4 minutes, turn the chicken over, season the other side and cook for a further 4 minutes until lightly browned. Remove from the pan and repeat the process with the remaining chicken pieces.

Discard the oil, scrape the pot clean, and heat the remaining oil in the pan over medium heat. Add the onions, bay leaves and garlic and sauté for about 10 minutes until the onions are soft and beginning to brown. Add the saffron and cook, stirring, for 1 minute. Add the sherry and wine and scrape the bottom of the pan with a wooden spoon. Allow to boil for a few minutes then reduce to a simmer and cook for 10 minutes.

Add the chicken and juniper berries and add enough of the stock to just cover the chicken pieces. Increase the heat to high, bring to the boil then reduce to a slow simmer. Cover and cook for 1 hour in the oven at 180 degrees. After 30 minutes check for seasoning and add salt if necessary.

Meanwhile, make the picada by pounding the eggs with the almonds


Picada Almendras
Almond Picada

Picada is a technique of making a thick tasty sauce by simply pounding something firm – like nuts, pulses or bread with something wet and tasty – like olive oil or eggs and flavouring it with something sharp or spicy. The word picada means to chop – so a picada is basically a chopped sauce –your best tool is a mortar and pestle but if you want to avoid kitchen biceps feel free to enlist the help of an electric blender.

This is used to thicken and flavour and enrich wet chicken or rabbit. It is added to the dish at the last minute. Brought to the boil and then let rest until served. It enriches the dish and adds layers of flavour – like peeking through a series of curtains each time finding a more exciting and beautiful one.


6 boiled egg yolks

100 gms toasted almonds.

Pinch   saffron




Pound the toasted almonds in a mortar and pestle until broken up like fine bread crumbs. Add the cooked egg yolks and pound until well mashed together. Gently toast the saffron in a non stick pan until you can just detect the aroma coming from the pan. This should only take a minute or so. In a small dish add a tablespoon of water to the saffron then add to the almond mix. Season with a pinch of salt.

When ready, the meat should be beginning to separate and come away from the bone. Just before serving, stir through the picada and simmer for 1 minute to thicken the sauce.


Patatas a la pobre

3 long Green peppers

1 medium brown onion

5 large desiree potatoes (1.5 kg)

4 cloves of garlic sliced thickly

3 fresh bay leaves

160 ml of olive oil



Peel the potatoes.  Cut in half lengthways and slice into 5mm widths. Cover potato slices with cold water.

Peel the onion, cut in half then slice thinly. Cut the peppers in half length ways. Remove the seeds and stalk. Cut each side of pepper into quarters.

In a large deep pan, add half the olive oil. Then on medium heat add the onions, garlic, bay and green pepper. Season with a pinch of salt. Stir, then cover with a lid.

Cook 8-10min, lifting the lid occasionally to stir on the medium heat until the onions and pepper are soft.

Add the sliced potatoes, season with 1 tablespoon of sea salt. Mix the ingredients well in the pan using a wooden spoon, then pour in the remaining olive oil. Reduce heat to low. Cover with a lid and cook 20 min stirring only once or twice gently while its cooking.

Serve warm as a side.

Official Website

The Trip To Spain in cinemas NOW

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