Coca amb tonyina

Carmencita · Videorecipes · Coca amb tonyina

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We love this typical empanada from Alicante filled with pine nuts, salted tuna belly and fried onion. Most of all, we like how La Vera paprika colours the dough red and the anises gives the filling a delicious aroma.

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Cost

11

euros

Rations

4

people

Preparation

108

minutes

Cooking

minutes

Difficulty

Medium

Ingredients

3 spring onions

250 ml extra virgin olive oil

1 tablespoon Carmencita Smoked paprika

500 g flour

1/2 glass of white wine

Carmencita Mediterranean sea salt

75 g salted tuna belly

50 g Carmencita Pine nuts

1/2 teaspoon of Carmencita Anise seed

1 egg

Brevas

Preparation

Finely chop the chives and sauté them in olive oil over a very low heat for 30 minutes.
Drain the oil.
Reserve the chives and, on the other hand, weigh that oil to be left with only 250 ml.
Mix the olive oil with a tablespoon of Pimentón de la Vera Carmencita.
Pour the still hot oil over the flour to blanch it and mix.
Add 1/2 glass of white wine and season with Carmencita sea salt.
Form 2 balls of the same size and stretch them on two baking papers.
Mix the spring onion and the tuna belly with the Carmencita Pine Nuts and the Carmencita Anise grain.
Add the filling on the stretched dough and cover with the other sheet of dough.
Trim the excess dough, fold the edges and prick with a fork.
Paint with beaten egg and bake for 50 minutes at 180 ° C.
Decorate with figs and cut into portions.

Buy products for this recipe

Sweet paprika D.O. La Vera

Mediterranean sea salt

Iberian pinion

Anise seed

Back to Videorecipes

Coca amb tonyina

Cost

11

Rations

4

Preparation

108

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

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Back to Videorecipes

Coca amb tonyina

Cost

11

Rations

4

Preparation

108

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Pasta salad

Croque madame

Curried sea bass

Lemon and honey chicken

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices