Cien años cocinando con especias

Kiko Moya

L’Escaleta (Cocentaina, Alicante)

Fish cheeks
al all i pebre

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


For the majado:

  • In oil, fry, one by one, the slivered almonds, the pine nuts, the sliced garlic and the parsley until they are toasted, being sure not to let the oil go above 160 °C. Later, reserve.
  • Drizzle the oil from frying on the stale bread and place in the oven until it is well toasted.
  • Put all the ingredients in the blender jar, including the raw garlic. Triturate to produce a fine, uniform mass, adding oil to the mix if needed.

For the potatoes:

  • Lightly sauté the garlic with oil. Add the potatoes (previously tournêed) and make them “dance” with the garlic and oil. Later, add the paprika.
  • Sauté and add the bay leaf and water. Cook until the potato is done.

For the all i pebre

  • Pour half the oil into the frying pan, reserving the rest. Add the crushed garlic and brown lightly.
  • Add the majado and follow suit. In the mix with the warm oil, add the paprika carefully so it does not burn. Last, add in the fish cheeks and begin cooking the mix pilpil style.
  • Add the tournêed potatoes to the cooking. At least, 3 per person. Continue the pilpil cooking as you add a bit of broth. This is about the all i pebre thickens pilpil style, for which you must continue adding the rest of the oil little by little.


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.