A hundred years of cooking with spices

María José San Román

Monastrell ( Alicante ) 

Cod maw
with pericana

With chorizo pepper.

Ingredients for 4 people

12 g of cod maw
1.2 g of pericana (see recipe)

For the pericana:
50 g de Carmencita chorizo pepper
10 g of extra virgin olive oil


  • Clean the cod maw, removing all the black skin it has.
  • Wash the maw in water and allow it to soak for 12 hours.
  • Scald the maw in boiling water and later drain it.
  • Place the maw in a pressure cooker with water and cook for 1 hour. At the end of that time, drain it and allow it to cool.
  • Cut the maw into 3 x 3 cm pieces and dehydrate it at 60 °C for 12 hours.
  • Heat the oil to 180 °C and fry the maw until it puffs up.
    Then, let it cool.

For the pericana:

  • Cut the peppers lengthwise and remove the seeds and stem.
  • Heat the oil to 200 °C in order to fry the pepper in it for a few seconds. Afterwards, leave them on absorbent paper.
  • Dehydrate the peppers at 50 °C for 10 hours.
  • Let them cool down and triturate them in a Thermomix.

To finish the dish

Place the cod on the plate and sprinkle it with the pericana.