Cien años cocinando con especias
Kiko Moya
L’Escaleta (Cocentaina, Alicante)
With parsley, bay leaf
and sweet paprika
Ingredients for 4 people
For the majado:
600 g of stale bread
250 g of extra virgin olive oil
200 g of slivered almonds
100 g of sliced garlic
60 g of pine nuts
20 g of fresh parsley
1 clove of garlic
For the chilli pepper oil:
500 g of extra virgin olive oil
10 g of chilli peppers
For the potatoes:
1.5 L of water
1 kg of potatoes for boiling
150 g of extra virgin olive oil
1/2 head of garlic
1 g of sweet paprika
4 bay leaves
For the all i pebre:
180 g of fresh hake cheeks
100 g poultry broth
40 g of extra virgin olive oil
6 g of majado (crushed seasoning)
2 g of crushed garlic
0.5 g of sweet paprika
2 bay leaves
3 drops of chilli pepper oil
Preparation
For the majado:
For the potatoes:
For the all i pebre
Information
This is one of the most emblematic dishes we have at L’Escaleta, and it has been on the menu continuously since its beginnings for several reasons. In the first place, because it is a delicious dish and, at the same time, simple to make. But, above all, because it is a dish that comes from our origins and led us to the place we had clear we wanted to reach.
At that time, Ramiro’s constant uneasiness and his nonconformity led him to fuse the Basque-Navarre cuisine he had been practising, with an eye toward Valencian recipes. And in this recipe two symbols of both culinary traditions are embraced: the fish cheek and the all i pebre, to produce the best of each cuisine.