For the picada: Toast the nuts
in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop
the bread and add to a food processor
along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse
until the mixture is a pesto-like consistency. Refrigerate until ready to serve.
For the stew: Heat the EVOO in a Dutch oven
over medium-high heat. Add the thyme
, paprika, celery
, bay leaves, carrots, onions, bell peppers
, chile peppers and saffron
and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes
. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes.
Ladle the stew into shallow bowls and serve with warm bread for mopping.
Cook's Note: The stew
and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives