Paprika bittersweet sauce

Start making the paprika oil. In a saucepan put half of the 50 cl olive oil with the garlic clove, over low heat until the garlic is golden brown.
Set aside and add the paprika, sauté lightly and add the rest of the oil, whisk to decrease the temperature and avoid burning. Let it rest for 5 minutes and strain it, set aside in a cool place.
In another pan put the honey with the Sherry vinegar, heat it until the honey is dissolved in the vinegar, take it from the heat and beat with the help of the blender, just as a mayonnaise, add a fine jet of paprika oil, salt to taste and set aside.

Chicken breasts

Marinate the chicken breasts with salt for 10 minutes. After this time, wash them with cold water and dry them with kitchen paper, put them in a vacuum bag with 2 spoons of the bittersweet sauce, vacuum them.
Cook them for 30 minutes at 57º C in the Roner. Cool down with water with ice, and let it rest for 4 hours minimum. Open the bags and cut into thin slices with a sharp knife. Dress with the bittersweet sauce.

Ratatouille

Put the oil and the garlic clove in a frying pan, when it is golden brown, add the onion in fine brunoise and sauté for 1 minute at high heat, don’t let the garlic colour at all.
Add the 2 peeled peppers without seeds, also in brunoise and sauté in the same way for another minute.
Finally add the courgette in fine brunoise with its skin, and sauté for one minute more. Salt to taste and remove from heat over a strainer to drain the excess of fat.
Put the ratatouille in a bowl and add a spoon of tomato sauce, salt to taste and set aside in a cool place.

Wheat flour crust

Put the flour with salt over the table in volcano shape.
In a separate bowl with water dissolve the yeast, add the chopped olives and put this mixture in the middle of the flour, mix until you obtain a firm dough, work with your hands over the table for approx. 15 mins, until you get a smooth and uniform dough.
Put the dough in a bowl covered with a wet cloth and let it rest for two hours in a cool place, until it doubles its volume.
Thereupon work slightly the dough to break the fermentation and extend over the table, as thin as possible with the roller. Put this sheets over a tray and let them rest for 15 minutes in the fridge.
After this time, cut the dough in 10x3cm rectangles, fry in abundant oil at 160ºC, until golden brown. Dry over an absorbent paper and set aside in a dry place.
To serve, over the wheat crust put a thin layer of ratatouille, put the chicken on top giving volume to it, sprinkle with fine herbs cut in fine Julienne at the last minute.