Pericana is a bold, rustic starter from Alcoy in Alicante, built on just a handful of pantry staples: garlic, olive oil, dried red peppers and salt cod. The combination is smoky, savory and deeply satisfying, and it comes together in about fifteen minutes.
Traditionally the mixture is made with capellanes, a small salted fish typical of the region that is hard to find elsewhere, so salt cod is the practical and equally delicious substitute used here. Any mild dried red pepper works well, whether that is a dehydrated morrón or the choricero peppers and ñoras sold in most supermarkets.
Serve it piled onto slices of toasted bread and watch it disappear. It is a bite full of tradition and flavor that is perfect for surprising guests at the start of a meal.


Ingredients for Pericana
This makes enough pericana to serve 4 people as a starter.
- 2 garlic cloves
- 3 tablespoons olive oil
- 6 dried red peppers
- 75 g dry salted cod
- Salt (optional)

How to Make Pericana Step by Step
1. Fry the garlic
Finely chop the 2 garlic cloves and fry them gently in a pan with 1 teaspoon of the olive oil. Remove the garlic and set it aside.

2. Fry the dried peppers
In the same pan, add the remaining 2 tablespoons of olive oil and, once hot, fry the 6 dried red peppers, taking care that they do not burn. They should stay crunchy without scorching.

3. Cook and flake the cod
While the peppers cool, cook the 75 g of cod on a griddle and flake it into small pieces.

4. Tear the peppers by hand
Cut or tear the fried peppers into pieces with your hands, keeping the texture rustic.

5. Mix everything together
Put the cooked garlic, the chopped peppers and the cod flakes in a bowl. Taste for salt and add more only if needed, since some salt cod is salty enough on its own. Mix well, and if the pericana looks a little dry, stir in a splash more olive oil.

6. Serve with toasts
Serve the pericana accompanied by slices of toasted bread for spreading.

Tips for the Best Pericana
Choose the right peppers
Use any mild dried red pepper you can find, such as a dehydrated morrón, choricero peppers or ñoras. Avoid spicy varieties so the smoky sweetness of the peppers comes through.
Watch the heat
Fry the peppers carefully so they turn crunchy without burning, since burnt peppers turn bitter. Keep the oil at a moderate temperature and lift them out as soon as they darken.
Adjust the salt and oil
Salt cod varies in saltiness, so taste the mixture before adding any salt. If the pericana seems dry, loosen it with a little extra olive oil for a spreadable texture.
| Prep time | 10 minutes |
|---|---|
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Servings | 4 |
| Category | Starter |
| Cuisine | Spanish |
| Calories per serving | 133 kcal |
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