• 4 dried red peppers
  • 100 g cod
  • 2 garlic
  • 15g of paprika
  • Olive oil
  • Salt


The peppers are roasted on the embers or fried quickly in hot oil so that they swell and do not burn; the cod is roasted on the griddle or directly over the fire because it is sweaty, and the garlic is roasted on the embers or on the griddle.

Once this is done, the peppers are chopped by hand and, once they have frosted, the cod is thorned and crumbled, and the garlic is sliced. Mix everything together and marinate with oil and paprika.

Once it is done, it can be blanched in a little very hot water, depending on taste.


Although the exact origin of this popular dish is not known, it is located in the inland areas of the province of Alicante, more specifically in the region of l’Alcoià-Comtat, at the foot of the Sierra de Mariola. It is attributed to and linked with trades related to the countryside and livestock farming. It is said that livestock farmers, shepherds and hunters enjoyed this dish after a hard day’s work, as it has important nutritional values and is quick to prepare. In the past, all the ingredients were taken dry and then mixed with olive oil.

Sustainability and healthy tips and tricks

  • Opt for locally sourced and sustainably produced ingredients.
  • While oil is necessary for cooking Pericana, try to use it sparingly.
  • Accompany Pericana with whole grains like brown rice or quinoa to add fiber and nutrients to your meal.
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