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  • Dried peppers of the season.
  • Cod (a loin).
  • 2 or 3 garlic.
  • Good olive oil.


The peppers are fried in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
Let them brown, but look! Are very delicate and should not be burned or be somewhat raw because then they do not become crispy.
Let cool well, meanwhile roasted some garlic and grilled cod grilled. The best possible frying is done, then the peppers are thoroughly mashed and mixed with the cod, added with plenty of olive oil and ready to eat.
– The variant of Elche is that instead of peppers they make it with noras – Another variant consists of adding some dry beans boiled to the pericana and remove. As a spoon dish … Unsurpassed !!

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