Cod maw with pericana

Videorecipes

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

Preparation

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.