{"id":44579,"date":"2020-10-26T14:01:56","date_gmt":"2020-10-26T13:01:56","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/chicharron-de-tripa-de-bacalao-con-pericana\/"},"modified":"2023-10-24T22:54:13","modified_gmt":"2023-10-24T20:54:13","slug":"cod-maw-with-pericana","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/cod-maw-with-pericana\/","title":{"rendered":"Cod maw with pericana"},"content":{"rendered":"\t\t
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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Monastrell ( Alicante ) <\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cod maw
\nwith pericana<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With chorizo pepper. <\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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12 g of cod maw
1.2 g of pericana (see recipe)<\/p>\n

For the pericana:
<\/strong>50 g de Carmencita chorizo pepper
10 g of extra virgin olive oil<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Clean the cod maw, removing all the black skin it has.<\/li>\n
  • Wash the maw in water and allow it to soak for 12 hours.<\/li>\n
  • Scald the maw in boiling water and later drain it.<\/li>\n
  • 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.<\/li>\n
  • Cut the maw into 3 x 3 cm pieces and dehydrate it at 60 \u00b0C for 12 hours.<\/li>\n
  • Heat the oil to 180 \u00b0C and fry the maw until it puffs up.
    Then, let it cool.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    For the pericana:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • Cut the peppers lengthwise and remove the seeds and stem.<\/li>\n
    • Heat the oil to 200 \u00b0C in order to fry the pepper in it for a few seconds. Afterwards, leave them on absorbent paper.<\/li>\n
    • Dehydrate the peppers at 50 \u00b0C for 10 hours.<\/li>\n
    • Let them cool down and triturate them in a Thermomix.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      <\/p>\n

      To finish the dish<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Place the cod on the plate and sprinkle it with the pericana.<\/p>\n

      <\/p>\n

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      A hundred years of cooking with spices Mar\u00eda Jos\u00e9 San Rom\u00e1n Monastrell ( Alicante )  Cod maw with pericana With chorizo pepper. Ingredients for 4 people 12 g of cod maw1.2 g of pericana (see recipe) For the pericana:50 g de Carmencita chorizo pepper10 g of extra virgin olive oil Preparation Clean the cod maw, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44579","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nCod maw with pericana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/cod-maw-with-pericana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cod maw with pericana\" \/>\n<meta property=\"og:description\" content=\"A hundred years of cooking with spices Mar\u00eda Jos\u00e9 San Rom\u00e1n Monastrell ( Alicante )  Cod maw with pericana With chorizo pepper. 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