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Pericana

Be original.

Prepare pericana as a different appetiser and let them ask what’s in it to make it taste so delicious.

The stars are the choricero pepper, the nora pappers and the poor cod, a dried fish roasted over a flame. And it is the olive oil which is in charge of merging all the textures and flavours.

Spectacular!

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Cost

4

euros

Rations

4

people

Preparation

38

minutes

Cooking

minutes

Difficulty

Low

Ingredients

Extra virgin olive oil

6 Carmencita Nora pepper

4 Carmencita Sweet cristal peppers

2 garlic

3 chaplains

1/2 glass hot water

50 ml extra virgin olive oil

Preparation

  1. Fry the Carmencita Ñoras and the Carmencita chorizo pepper.
  2. Remove the seeds and reserve the fried meat.
  3. Wrap 2 garlic in aluminum foil and roast them for 25 minutes at 180 ⁰
  4. Roast the chaplains on the flame.
  5. Finely chop the ñora meat and the chorizo peppers, and the roasted garlic.
  6. Crumble the roasted capelin and mix it with the ñoras, chorizo peppers and garlic.
  7. Add 1/2 glass of hot water and 50 ml of extra virgin olive oil.
  8. Mix until the chaplain softens and has a reddish hue.
  9. Eat the pericana accompanied by toast.

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