How to enjoy the Pericana? the traditional appetizer from Alicante

Pericana, a culinary treasure of the province of Alicante, is much more than a simple appetizer: it is a window to the history, culture and deep flavors of the Mediterranean. Originally from the regions of l’Alcoià and El Comtat, this rustic delicacy combines dried peppers, cod, garlic and olive oil in a dance of textures and aromas that awakens the senses.

If you’re looking for an authentic experience to enjoy with friends, family or alone, this article will guide you step-by-step to savor pericana like a true connoisseur. From preparation to creative pairings, discover how this humble dish can transform any occasion into an unforgettable moment.

Roots and charm: The history of the Pericana

Pericana was born of mountain cuisine, a reflection of the ingenuity of shepherds, farmers and workers in Alicante who took advantage of simple, long-lasting ingredients. In the rugged lands of the Sierra de Mariola, where fresh resources were scarce, peppers were dried in the sun, cod was preserved in salt and olive oil flowed from local olive groves.

This combination, enriched with garlic, created a nutritious and tasty appetizer, perfect for sustaining those who spent long days in the fields. Today, pericana transcends its humble origins and is presented at family tables, bars and restaurants, celebrated for its intense flavor and connection to Valencian tradition. When you enjoy it, you not only taste a bite, but you immerse yourself in centuries of Mediterranean history.

Essential ingredients for processing

To enjoy pericana, it all starts with quality ingredients. The classic recipe is simple, but each element brings a unique character.

You will need dried peppers, such as ñoras or choricero peppers, which offer a sweet and slightly smoky flavor after drying in the sun.

The salted cod, traditionally capellan (a dried fish similar to cod), provides a salty note and a crumbly texture that contrasts with the softness of the bell pepper.

The fresh and aromatic garlic intensifies the profile, while the extra virgin olive oil, preferably of local varieties such as arbequina, unites the flavors in a velvety blend.

The key is quality: look for well-dried peppers, firm cod and an oil that smells of fresh fruit. With these pillars, you are ready to create an authentic pericana.

Let’s go step by step

Preparing pericana at home is a simple ritual that connects you with tradition; start with three or four dried peppers: heat them slightly in a frying pan with a drizzle of olive oil, turning them quickly to toast them without burning them, as their thin flesh is delicate.

This awakens their aroma. Let them cool, then open them, remove the seeds and cut them into small pieces.

Next, take about 100 grams of salted cod or capellan; if it is very salty, soak it for a few hours in water, changing the liquid several times, and then shred it, discarding bones and skin.

Peel and finely chop two or three cloves of garlic, fry gently in a tablespoon of oil until golden brown and reserve both the garlic and the fragrant oil.

In a bowl, mix the peppers, crumbled cod and garlic. Pour extra virgin olive oil to lightly coat the mixture, stirring to blend the flavors.

Taste and adjust the salt, although cod usually provides just enough salt.

Let it rest for a few minutes: the pericana improves as it settles, ready to enjoy.

Presentation with character

Pericana shines for its versatility at the moment of serving. The classic way is to accompany it with homemade, untoasted bread, so that its crumb absorbs the oil and the intense flavors. Place the pericana in a rustic ceramic bowl, surrounded by thick slices of homemade bread, and add an extra drizzle of olive oil for a shiny touch.

If you prefer a modern twist, spread it on crispy toast or canapé puffs for an elegant bite. You can also present it on a board with olives, toasted almonds or sundried tomatoes, creating a complete Mediterranean appetizer.

Simplicity is the key: let the pericana be the star, with a presentation that invites you to immerse yourself in its creamy texture and robust flavor. Serve at room temperature to appreciate every nuance.

How to accompany the pericana?

Enjoying pericana is even better with the right accompaniment. Its salty, smoky and slightly spicy profile calls for drinks that balance or enhance its notes. A young red wine, such as a Monastrell from Alicante, is ideal: its soft tannins and fruity notes complement the cod and bell pepper without overwhelming.

If you prefer white, a fresh verdejo or an Alicante DO wine, with citrus touches, cuts the richness of the oil.

For a non-alcoholic option, try a sparkling water with a slice of lemon, which refreshes the palate. And if you want to innovate? Mix the pericana with a local craft beer, whose carbonation and slight bitterness contrast deliciously.

Pair with small bites like dried figs or cured manchego cheese for a sweet-salty balance that will keep everyone coming back for more.

Perfect occasions to enjoy this appetizer

The pericana adapts to any setting, turning simple moments into special ones. It is perfect for an aperitif at sunset, gathered on the terrace with friends, while the sun goes down and the laughter flows. Take it to a picnic in the countryside, stored in an airtight jar, and enjoy it under an olive tree with fresh bread and good company.

At Christmas, follow the Alcojan tradition and serve it as a starter on the eve, surprising the family with its nostalgic flavor. Even on a quiet evening, alone or as a couple, spread pericana on bread, open a bottle of wine and let the Mediterranean come to your table.

Its easy storage makes it ideal: prepare it in advance and have it ready for any spontaneous occasion.

What else can we do?

Although the traditional recipe is a classic, pericana invites creativity. Try mixing it into an omelet, beating eggs and adding a spoonful of pericana for a light breakfast or dinner with a savory twist. Use it as a garnish for grilled meats, such as a steak, where its intensity cuts through the fat of the meat. And for fish?

Sprinkle it over a fresh baked cod loin, bringing the flavors together in a nod to its star ingredient. You can even incorporate pericana into arroz a banda, adding a spoonful to the broth for a smoky, salty touch.

For the daring, mix the pericana in a puff pastry, bake it until golden brown and crispy, creating a surprising bite. Experiment, but respect its essence: Mediterranean simplicity is its heart.

The taste of Alicante

Enjoying pericana is not only a pleasure for the palate, but also a treat for the body. The cod provides high quality proteins, ideal for maintaining energy, while the dried peppers offer vitamin C and antioxidants that take care of your health.

Olive oil, a pillar of the Mediterranean diet, brings healthy fats that support the heart. Beyond nutrition, pericana connects with Alicante’s identity, a dish that has been passed from generation to generation, uniting families and communities. By preparing and sharing it, you keep alive a tradition that celebrates the land, the sea and human creativity.

Make the Pericana your ritual

Pericana is more than an appetizer: it is an experience that combines flavor, history and connection. Preparing it at home allows you to master its secrets, from roasting peppers to blending them with the perfect oil. Serve it with bread, pair it with a local wine.