Pickled free-range chicken with Noray shrimps

• Season the chicken wings, coat them with a few drops of oil and put them in the air fryer at 190ºC for 20 minutes, turning them around halfway through cooking so that they are well done.
• Peel the shrimps and season with salt and pepper, reserving the shells and heads.
• In a wide, low saucepan that will hold all the shrimps and wings, fry all the shrimp heads and peelings for 5 minutes in 2 tablespoons of EVOO, stirring well and crushing them so that they release their juices and turn the bottom red.
• Dampen with the water and boil for 10 minutes, strain the juice and set aside.
• Discard the cooked peelings and in the same pot add another 2 tablespoons of EVOO and fry the vegetables: onion, garlic, leek, and carrots for 15 minutes, making sure they do not take on too much colour. Season with salt and pepper.

FINAL AND PRESENTATION:

• Add the bouquet garni and the peppers, stir and pour in the reserved juice with 200 ml of EVOO, white wine and vinegar, and leave to simmer gently for 5 minutes.
• Remove the wings from the air fryer, add them to the marinade, stir and as soon as the first boil appears, turn off the heat, remove the pan and add the shrimp tails, stirring well so that they are done with the last breath of heat.
• Leave to cool to room temperature.

It can be put in the fridge and eaten from one day to the next, cold, lukewarm or slightly warmed.