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Cocas de Guisantes Recipe with a Touch of Trujillo

by Last updated Dec 14, 2018 | Published on Mar 13, 2017Gastronomy, Recipes, Valencia

As a pizza and savory torte lover in Spain, I have found a gastro-mashup of the two – what the Spanish refer to as a Coca. It’s like a mini flatbread torte – some relate it to a mini pizza. However, in place of what we would put as a sauce for a pizza, they use spices, egg and some EVO to bind the ingredients together.

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Above Image – Accompanied with a side of sautéed orange peppers, brussels sprouts, and broccoli stems.

Meet Your Dedicated Travel Advisor

As a hispanic American based in Denia, Spain, I specialize in custom trip planning for experiencing Europe and living in Spain. With my extensive network of fellow travel advisors worldwide, I can also help you plan trips in other parts of the world.

Completing the questionnaire below will help me learn more about your desires and travel style so I can provide you with a personalized quote for my custom travel planning services (click here to learn more about my planning fee rates).

I look forward to helping you plan an amazing trip!

I have had it prepared several ways but this one is my favorite, and simple to make: I use pizza dough. You can make it yourself or get it fresh from your baker or market. Then you just need your toppings mixture, goat cheese and an oven. Yep simple!

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Cocas de Guisantes Recipe with a Touch of Trujillo

Cocas are one of the traditional dishes in the Valencia Community where our town of Denia is located. Enjoy this recipe that creatively blends a touch of Eric Trujillo, the chef in our family.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer, Side Dish, Snack, Starter, Tapas
Cuisine: Mediterranean, Spanish
Keyword: Cocas in Spain, Cocas with peas, small pizzas, Spanish food, Valencia Cocas, Valencia food
Servings: 4 cocas
Calories: 267kcal
Author: Eric Trujillo

Ingredients

  • 300 grams fresh guisantes (green peas) I know! You typically wouldn't put that on a pizza, but it's fantastic. You'll see.
  • 2 medium onions
  • 1 clove Fresh Garlic
  • 1 teaspoon Spanish Smoked Paprika
  • 1 teaspoon Sea or Himalayan Salt
  • 1 large Egg
  • 150 grams Queso de Cabra (Goat Cheese)
  • 2 tablespoons Spanish Extra Virgin Olive Oil (EVO)
  • 300 grams Pizza or Pastry Dough Either type of dough works great.

Instructions

  • Crush the garlic and dice up the onions an sauté them together with a couple of tablespoons of EVO until the unions are clear. Remove from heat and let chill for a bit.
  • While you wait for that get your dough ready. Preheat your oven to about 160º. On a flat, oiled cooking tray make 4 thin circular discs. You can also make one big one it the tray and slice it up later- I just like the presentation of the individual cocas. The key is to make them thin. Put them in the oven until it get a little firm.
  • While the dough is getting toasty mix your peas, eggs and spices with the onions and EVO. Make sure the onions are not hot when you mix it up.
    cocas de guisantes
  • Pull your dough out of the oven and spoon the pea mixture on top along with some cheese coins or crumbles. Put it in the oven for approximately another 12-15 minutes.
  • Once done, serve when they have had a chance to cool a little. While you're waiting open that bottle of Rioja that you have been staring at the whole time while making this - that is, if you haven't started already.
  • Serve to your friends with a copa de vino tinto (that glass of red wine) and a smile. ¡Buen provecho!
    cocas de guisantes

Notes

Get creative!

*I added a little smoked gouda and fresh basil to the mix and a little pesto to the dough when it came out of the oven. And like pizza, they are great cold and for picnics.

Written by Eric J. Trujillo

Written by Eric J. Trujillo

Art Director & Film Producer

As a visual communicator and artist, I love bringing stories to life. Visit StudioTrujillo.com and AutonomousRhinoceros.com to see what else I’m up to.

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