Heat the olive oil in a deep pan and fry the chicken fillets evenly for about 10 minutes. Remove them to a plate. In the same pan, fry the chopped onion, garlic and pepper. Add the chopped tomatoes, sherry, saffron and pour in a little water.
Simmer until a thicker sauce forms. Add the chicken, the cinnamon stick, bay leaf, salt and pepper. Let the meat cook for about 30 minutes on low heat. Separately, in a small saucepan, heat 1 tablespoon of olive oil, then fry the almonds and breadcrumbs in it.
Remove from the heat and immediately stir the paprika in.
Serve the chicken with the sauce and place some of the braised almonds and breadcrumbs on top. Serve the Catalan chicken warm.