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- Vegetable and Sardine Coca: Crispy Texture, Rich Flavour
Vegetable and Sardine Coca: Crispy Texture, Rich Flavour
A Mallorcan recipe that combines crispy pastry, the fresh taste of vegetables and the rich flavour of sardines.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Breads and Flatbreads
Contains gluten
Mallorca
Main ingredients
(for 10 people)
- 100 cl. de Olive oil
- 1 manojo de Chard
- 100 cl. de Water
- 10 unidad de Anchovy
- 1 manojo de Spinach
- 400 gr. de Plain flour
- 1 cucharada de Sweet Paprika
- 1 cucharada de Hot Paprika
- White pepper
- Salt
- 10 unidad de Sardine
- 2 manojo de Spring onions
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 85 min
kcal per portion: 400 kcal
Difficulty:
A vegetable and sardine coca is a traditional snack that celebrates both garden and seaside flavours on a thin, crispy base. Chard, spinach and sofrito sauce come together with the smoky touch of paprika and sardines, or anchovies, in a dish that is perfect for any occasion. This coca is perfect for those looking for a flavourful yet fresh dish, using affordable Mediterranean ingredients.
Main ingredients (for 10 people):
400 g plain flour
100 ml water
100 ml virgin olive oil
1 bunch of chard
1 bunch of spinach
2 bunches of spring onions
1 tbsp hot paprika
1 tbsp sweet paprika
10 sardine or anchovy fillets
Salt and pepper to taste
Instructions:
Dough: In a bowl, mix the flour, water and oil until a dough forms. Work it until it has a smooth and even consistency.
Roll out the dough on a floured surface until it is very thin. Place on a baking tray greased with olive oil. With an oiled hand, mould the dough in line with the shape of the tray.
Bake the dough at 160°C for 35 minutes until crispy and set aside.
Vegetables: Clean the chard, spinach and spring onions and cut into thin strips. Season with salt, pepper, sweet paprika and a pinch of hot paprika. Put them in a colander to release excess water.
Assemble the coca by placing the vegetables on the baked dough base, spreading them evenly. Place the sardine or anchovy fillets on top of the vegetables.
Sprinkle with the remaining hot paprika and drizzle with a little virgin olive oil.
Bake again at 200°C for 10 minutes, until the vegetables are tender and the sardines are lightly browned.
How to Best Enjoy Vegetable and Sardine Coca:
To enjoy this coca to the fullest, it is best to eat it warm, while the base is still crispy and the flavours are at their peak. It is perfect for family gatherings or as a starter for any occasion.
Dish Variants:
Vegetarian coca: The sardines/anchovies can be left out for a plant-based option.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Dough: In a bowl, mix the flour, water and oil until a dough forms. Work it until it has a smooth and even consistency.
- Roll out the dough on a floured surface until it is very thin. Place on a baking tray greased with olive oil. With an oiled hand, mould the dough in line with the shape of the tray.
- Bake the dough at 160°C for 35 minutes until crispy and set aside.
- Vegetables: Clean the chard, spinach and spring onions and cut into thin strips. Season with salt, pepper, sweet paprika and a pinch of hot paprika. Put them in a colander to release excess water.
- Assemble the coca by placing the vegetables on the baked dough base, spreading them evenly. Place the sardine or anchovy fillets on top of the vegetables.
- Sprinkle with the remaining hot paprika and drizzle with a little virgin olive oil.
- Bake again at 200°C for 10 minutes, until the vegetables are tender and the sardines are lightly browned.
