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Dried peppers of the season.
Cod (a loin).
Good olive oil.


The peppers are fried in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
Let them brown, but look! Are very delicate and should not be burned or be somewhat raw because then they do not become crispy. They are allowed to cool well, meanwhile the grilled cod are roasted to the flame, if there are much better embers.
The best possible frying is done, then the peppers are thoroughly mashed and mixed with the cod, added with plenty of olive oil and ready to eat.

The ilicitana variant is that instead of peppers they make it with noras.