Pericana – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Servings: Serves 4
Spain Servings: Serves 4Pericana is a flavorful and rustic spread traditional to Spain’s Alicante region. Originally a peasant dish, it showcases a brilliant blend of dried peppers and salted cod, offering a savory taste that reflects its rural origins. The perfect accompaniment to crusty bread, this dish embodies the marriage of sea and soil—a quintessential representation of Mediterranean cuisine. With its bold flavors and simple preparation, Pericana has become a staple in Spanish homes, perfect for gatherings and simple meals alike.
Ingredients
- dried red peppers – 5 pieces
- salted cod – 200 g / 7 oz
- garlic cloves – 3 cloves
- olive oil – 100 ml / 3.5 fl oz
- sweet paprika – 1 tsp
Instructions
- Soak the salted cod in water for 24 hours, changing the water regularly to remove excess salt.
- Roast the dried red peppers over an open flame or in an oven at 200°C (390°F) for 10 minutes until charred. Remove seeds and stems.
- Peel and thinly slice the garlic cloves.
- In a mortar and pestle, crush the roasted peppers with garlic and paprika until you achieve a coarse paste.
- Flake the desalted cod into pieces and mix with the pepper paste.
- Gradually add olive oil while mixing until you get a spreadable consistency.
- Serve with fresh bread or crackers.
Substitutions
- salted cod -> fresh cod with added sea salt
- dried red peppers -> roasted sweet bell peppers
Enhancements in the Next Evolution
- Add a squeeze of lemon juice for an extra tang.
- Incorporate smoked paprika for a deeper, smoky flavor.
- Use a food processor for a smoother texture.
- Add chopped parsley or chives for a fresh touch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
