Pericana Pepper and Salt-Cured Anchovy Spread

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Pericana is a rustic tapa from the Marina Alta region of Alicante, made by mashing rehydrated dried ñora peppers with salt-cured anchovies, toasted garlic, and good olive oil. The deep, smoky heat of the peppers balances beautifully with the briny, savory anchovies for a bold spread traditionally served over toasted country bread.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 3 gSugar
• 14 gProtein
• 780 mgSodium
• 380 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pericana Spread

• 8 dried ñora peppers (about 30 g)
• 10 salt-cured anchovy fillets (about 60 g)
• 6 garlic cloves, peeled and thickly sliced
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 1/4 cup toasted Marcona almonds
• 1 teaspoon sweet Spanish paprika
• Pinch of flaky sea salt, to taste
• 1 rustic country loaf or baguette, sliced and toasted, for serving

Directions

1. Place the dried ñora peppers in a bowl and cover with warm water; let them soak for 1 to 2 hours until softened, then drain. Slice each pepper open, scrape out the seeds, and reserve the flesh.
2. Meanwhile, rinse the salt-cured anchovies under cold water, then place them in a bowl of cold water or milk for 30 to 45 minutes to remove excess salt. Drain well and pat dry with paper towels.
3. In a small skillet over medium-low heat, warm 3 tablespoons of the olive oil. Add the sliced garlic and cook gently for 3 to 4 minutes until pale golden but not browned. Stir in the sweet paprika off the heat and set aside.
4. In a mortar and pestle (or a food processor), combine the rehydrated ñora pepper flesh, desalted anchovies, toasted almonds, and the garlic-paprika oil. Pound or pulse until you have a coarse, slightly chunky paste.
5. Slowly drizzle in the remaining olive oil while mixing, until the spread is loose but not runny. Taste and adjust with a small pinch of flaky salt if needed—the anchovies will contribute most of the saltiness.
6. Transfer the pericana to a shallow bowl, drizzle with a final thread of olive oil, and let it rest at room temperature for 15 minutes to allow the flavors to meld.
7. Serve at room temperature with slices of warm toasted bread for spreading. It also pairs well with a chilled glass of dry white wine or a cold beer.

Cook’s Notes

• If you can't find dried ñora peppers, substitute with dried New Mexico or guajillo chiles, or use 1 tablespoon of good-quality sweet smoked paprika.
• The dish should be chunky and rustic—do not over-process it into a smooth purée, as the texture is part of its charm.
• Salt-cured anchovies (anchoas en salazón) are essential; do not substitute canned or oil-packed fillets, which are too mild and soft for this preparation.
• Pericana keeps well in the refrigerator for up to 4 days in a sealed container; bring it to room temperature and stir in a fresh splash of olive oil before serving.
• For a heartier traditional version, stir in a handful of toasted bread crumbs soaked in water and squeezed dry to bind the spread.

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